There is some salt within the ice cream.
Completely wrong, if there was enough salt to limit freezing the ice cream would be so salty as to be inedible.
The very high concentration of sugar in ice cream acts as an antifreeze, preventing formation of the large ice crystals that would result in it freezing solid.
The particles of fruit have been coated with sugar, either to much sugar in the manufacturing process or the jam is very old and the ingredients are separating
Ice-cream will not freeze because of the ingredient compound in it which is lactose
high sugar content in it preserves it
no you have to freeze it to make it solid. it is really cold and you should try to make ice cream with it it really works
There is air whipped into the ice cream base. The air prevents solid freezing. If you just put the ice cream base in a freezer with no agitation, it would freeze into a solid block. One of the main differences between premium ice cream and the cheap stuff is the amount of air incorporated into the base, the other is the amount of butterfat.
It doesn't, but it does act as a sort of anti-freeze for the ice cream.
marshmallows are mostly air. air doesn't freeze solid it just gets cold and thin.
Ice cream can be freeze dried. They sent this up in space with astronauts. You need to have or make a vacuum pump that turns the ice cream into a gas and dry it.
The ice cream is liquid. They pour it into the tub, and freeze it.
Yes ice cream is a solid until it melts. When it melts it is a liquid!!
Ice cream starts out as creme anglais. Then it is put through an ice cream churning device to freeze it.
because salt makes the ice colder allowing the ice cream to freeze faster!
ice is already in solid form so you cant freeze it
and ice cream cone, or a waffle bowl
Sodium chloride decrease the melting point of the ice cream.