Clearly it takes a balance of all the ingredients I’ve talked about here to make the perfect ice cream. Too much sugar and you get a gooey cream syrup. Too much air and you get insipid fluff. Too much fat and you get a tongue-coating, greasy mess (plus you risk churning the whole mix into butter when you mix it). Nope, the key to a great ice cream is balance. The mix itself should contain anywhere from 50-60% water (small crystals only, please), 12-18% sugar, and 15-20% fat, with the volume of the finished ice cream containing around 25% air. And though I can’t say for sure, that sounds an awful lot like Graeter’s.