When making gelato, sorbets, or ice cream, AFP recommends using 2–3 lb of fruit purée per gallon of ice cream base as a reference and starting point. The optimal amount depends on the intensity of each fruit:

- High-intensity fruits such as lemon or passion fruit deliver strong, tart flavors with 1.5–2.0 lb per gallon of ice cream base.

- Medium fruits like strawberry, mango, or raspberry work best around 2.0–2.5 lb per gallon, providing balanced sweetness and aroma.

- Mild fruits such as banana, papaya, or pear require 2.5–3.0 lb per gallon to achieve a more defined flavor profile.

These guidelines help developers fine-tune intensity without compromising creamy texture or process efficiency. AFP’s Aseptic Fruit Purées make this process simple — their consistent quality and smooth finish guarantee reliable results from test batches to industrial production, ensuring uniform color, flavor, and aroma across thousands of servings.