I noticed that ice cream melts faster in a glass or ceramic bowl than when I put it in a plastic bowl.
So I got curious and did a little testing. It seems that ice cream melts faster to slower in this order:
Stainless – Glass/Ceramic – paper – plastic.
I’m no scientist and this “test” was not strictly controlled so I might be wrong.
But is there a scientific reason why frozen dairy milk melts faster when it’s contacted to certain materials?
In: 3
Mass mainly, not to mention insulation. Paper is low mass plus a good insulator, so it holds little heat and doesn’t conduct heat very well either.
Glass on the other hand has much more mass as well as conducting heat. If you put cold ice cream in a room temperature bowl, the bowl will dump a lot of heat into the ice cream. Conversely, if you put the bowl in the freezer for a few minutes first, it will be cold and help keep the ice cream cold.
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