When you freeze the ice cream after it melts from store bought and becomes completely liquid, it doesn’t stay the same way. It just isn’t ice cream anymore, there’s no cream, it becomes like frozen ice lolly kinda texture; completely different from the texture it comes in ie. Soft, fluffy, milky, creamy.
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When it’s being made, it’s frozen (1) VERY fast and (2) while being churned. Both of those things promote forming many tiny ice crystals rather than fewer larger ones. When you refreeze melted ice cream you have much slower freezing and no agitation so you get big crunchy ice crystals forming rather than micro fluffy ones.
The person saying it’s like snow vs ice is spot on. It’s all about particle size!
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