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?
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I think ice cream is more like a paste that has ice crystals in it than a proper solid. The density of things can change at different temperatures but it isn’t that dramatic. If you go crazy with different temperatures and pressures water can form exotic ice types but that isn’t going to happen in your freezer.
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