You know Water is very hard when it‘s Frozen. However ice cream kinda isn’t. You can easily deform it even when it‘s like -15*c or something
But how?
In: Chemistry
Ice cream is churned as it freezes, which introduces air into the mixture. If you were to take some ice cream and let it melt, and then stick it back into the freezer, you’d get a solid block of frozen sweet cream that would not have the same texture as ice cream.
The sugar in it gets in the way of large water crystals forming. That’s why you have to churn it; to make sure th sugar gets well distributed.
Mostly, ice cream is churned as it’s frozen, this puts air into the mixture and gives it a smoother/softer texture. If you were to freeze ice cream mix without churning it it would be harder and have ice crystals where the water in the milk has frozen unevenly.
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