We all know that water freezes at 0°C. But does it freeze harder at lower temps?

Question

My freezer is set at -21°C (-6°F) and tubs of ice cream come out hard as a rock and are near impossible to scoop. But if I set it a few degrees warmer, yet still way below the freezing point of water, I can scoop it easily. So, is there such a thing as both frozen and *really* frozen? Conversely, a boiling point is a boiling point, I believe. Heating water to a temp above 100°C gets you the same steam that you got at 100, just faster. Right?

In: 102

Answer 1

An important thing to note about ice cream is that it is full of air. That’s why ice cream needs to be churned when it is made.