The right temperature is between - 19 and - 24 I think
Its the same as regular ice cream
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.
Ice cream would require dry ice to maintain the necessary temperature. Regular ice isn't cold enough and your ice cream will melt.
Salt water freezes at a lower temperature to regular water, so the salt helps to keep the ice from getting too cold, and turning the ice cream into just ice! it also helps stop the ice from sticking to the metal barrel.
You can use regular granulated sugar to make ice cream.
because it's how it freezes the ice cream
It probably wouldn't taste as good as regular ice-cream.
If you want to be sticky ice cream can be used as lotion. But, I perfer regular lotion.
it depends but a regular ice cream sandwhich contains 160 calories.
When salt is added to ice, it lowers the temperature of the ice. This causes the ice to melt and absorb heat from the surrounding environment, including the ingredients of the ice cream mixture. The lower temperature of the ice helps freeze the mixture, resulting in the formation of homemade ice cream.
Yes. Light ice cream dies not mean light in weight. It means low in fat.