What percentage of the total mix should the sugar be for basic vanilla ice cream?

For basic vanilla ice cream, the sugar content is typically recommended to fall within the range of 16-20% of the total mixture. This percentage is crucial as it not only contributes to the sweetness but also affects the texture and overrun of the ice cream. A sugar concentration in this range helps to achieve the desired creaminess by lowering the freezing point, which allows the ice cream to have a smooth texture. If the sugar content were to be lower, the ice cream could end up too hard and icy, while a higher sugar content could lead to a softer texture that may not hold its shape well. Maintaining the sugar within this specific percentage ensures a balanced flavor profile and optimal mouthfeel, which is essential for a quality vanilla ice cream product.