Yes it can vary in temperature because then it would never melt
Ice cream is a liquid at room temperature. hence "ice"-cream. ice melts when its temperature increases to over 00C
Temperature in an ice cream lab shouldn't drop: the thermostat there should be set at the appropriate temperature for keeping ice cream in the optimum condition.
because it's how it freezes the ice cream
You add salt to ice to lower the temperature of the ice/water mixture. Without the salt, the temperature would not fall below 32F, which is not cold enough to make ice cream. The freezing point of salt water is below that temperature and thus allows the cream to partially freeze, a necessary part of making ice cream Salt causes water to freeze at a much lower temperature. Adding salt to the ice causes the temperature of the brine solution to drop dramatically, while freezing the ice cream inside the container. As the ice melts, the "heat" of the ice mass is preserved by lowering the temperature. (It's called "latent heat") It takes approximately 80 calories of energy to melt a gram of ice. That latent heat principle is used to lower the temperature of melting ice, thereby allowing the ice cream to freeze. It's an example of simple physics and is described in most physics books and physics classes.
13 Celsius
depends what ice cream you have.
It isn't necessarily the brand of ice-cream, but the temperature it was stored at.
I read that ice cream freezes at approximately 11 degrees F
Normally, the ice cream out from machine (ice cream batch freezer) is about -6 degrees to -8 degrees. The best temperature for hard ice cream / gelato is about -18 degrees. Use one unit blast freezer for fast freezing ice cream. It can let the ice cream fast reach to target temperature to prevent crystallization. And the final step is storage ice cream in the display freezer, about -16 to -20 degrees. MEHEN FOOD MACHINE
I really do not think that her selling ice cream cones will make a difference to the temperature!
ice-cream is to be stored in a cool place when it contacts with the heat or the normal temprature it melts
You add salt to ice to lower the temperature of the ice/water mixture. Without the salt, the temperature would not fall below 32.F, which is not cold enough to make ice cream. The freezing point of salt water is below that temperature and thus allows the cream to partially freeze, a necessary part of making ice cream Salt causes water to freeze at a much lower temperature. Adding salt to the ice causes the temperature of the brine solution to drop dramatically, while freezing the ice cream inside the container.