Frozen aerated confection

A frozen aerated confection comprising an overrun phase volume between 15% and 30% and an ice phase volume between 25% and 35%. Preferably the confection is made using a method comprising: preparing a mixture of ingredients; aerating the mixture (preferably by whipping at a speed of 20-60 rpm to produce air bubbles with an average width of 50 μm or less); freezing the mixture from a first temperature (preferably room temperature) to a second temperature (preferably -8⁰C) while under a shear load (preferably to produce an average size of ice crystals with a width of 20 μm or less); and maintaining the overrun phase volume, ice phase volume and second temperature until consumption. Preferably the confection is ice cream, gelato, sorbet, sherbet, granita, frozen custard or frozen yogurt. Preferably the overrun phase volume is 23% and the ice phase volume (or percentage of total water that is ice) is 33%.