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
Yeah, while water is freezing or boiling, extra energy doesn’t change the temperature but does make the process faster. Once it’s all frozen or boiled off, continued energy transfer will then decrease the temperature (of the ice) or increase the temperature of the steam.
Anyway, icecream is NOT pure water though, so its freezing point isn’t 0 C (32 F), it’s likely lower. Your temperature could be at the freezing point of water, and your icecream would probably be more like yogurt, NOT frozen at all.
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