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
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.
Latest Answers