Ice Cream

Ice milk fell out of popularity as lower-fat and higher-protein options like frozen yogurt and low-fat ice cream became more widely available. The term "ice milk" also underwent a redefinition in the 1990s, which led to confusion among consumers and contributed to its decline in the market.

No, Epsom salt should not be used as a substitute for rock salt in making ice cream. Rock salt is used to lower the freezing point of the ice surrounding the ice cream maker, allowing the mixture to freeze and churn properly. Epsom salt is not suitable for this purpose and may not work effectively in the ice cream-making process.

Sugar acts as a natural softener in ice cream, contributing to its creamy texture. Without sugar, sugar-free ice cream tends to freeze harder because it lacks this softening effect. Additionally, sugar alcohols or artificial sweeteners used in sugar-free ice cream can freeze at lower temperatures, making the ice cream harder.

A "scoop" is not a standard measurement, so different kitchens and bakeries use scoops of different sizes. If a recipe uses this kind of wording then please use your own discretion in the amount of substance you are adding.

Putting salt on ice in a cooler lowers the freezing point of water through a process called freezing point depression, allowing the ice to stay colder for longer. This helps to keep food and drinks cooler for a longer period of time and improve the overall efficiency of the cooler.

Yes, rock salt is used to lower the freezing point of the ice surrounding the ice cream mixture, allowing for faster and smoother freezing. It helps create the right conditions for making homemade ice cream by chilling the mixture evenly.

Yes, you can use regular table salt instead of rock salt to make homemade ice cream. The purpose of salt is to lower the freezing point of ice, helping to freeze the ice cream mixture. Rock salt is commonly used because its larger crystals help to distribute the cold more evenly. However, table salt can also work, but you may need to use more of it.

Ice cream feels cooler to our teeth than ice cold water because during the change of state some amount of heat is absorbed which is known as Latent Heat. So in ice no hidden heat is absorbed while in cool water latent heat of fusion or melting is absorbed.

physical because a chemical change means it can never form back

Ice cream with a higher milk fat content will generally melt faster because it has a lower melting point. Additionally, ice cream with a high air content (like soft serve) will also melt more quickly as there is less structure to hold the ice crystals in place.

Salt and sugar can both help ice melt faster by lowering the freezing point of water. Vinegar, on the other hand, can lower the freezing point even more than salt or sugar, potentially making ice freeze longer when added to water.

The metal tray has both a higher specific heat (ability to gain or hold heat) and a higher conductivity (ability to transfer heat). So while the ice cream will increase in temperature where you touch it (and hence only absorb a small amount of body heat), the tray can absorb more heat, and transfer it to all of the metal and ice in the tray.

(This is also why you can lick a wooden pole in the winter, but not a metal one!)

A common misconception. Salt lowers the FREEZING POINT of water, not the temperature. Normally water turns to ice at 0 Celsius / 32 Fahrenheit, but with salt added, that might drop to -5 C or 23 F, meaning that water at that temperature will run off as liquid, rather than having to be plowed, as ice/snow.

In Ye Olde Days of summer, salt was an essential component of the hand cranked Ice Cream Bucket because it allowed the supercooled water to effectively circulate around the milk-filled cylinder. Chunky ice would not have cooled it nearly so fast, condemning the poor kid to a lot more cranking before he could taste his sweet dish.

Melting ice cream is a physical change because it has the ability to go back to it's frozen form and be ice cream again. The chemical identity of it isn't changed.

Soft serve ice cream typically has a higher air content and lower fat content compared to hard ice cream. This means soft serve has a looser structure and less stability, making it more prone to melting quickly when exposed to heat or room temperature. Hard ice cream, with its denser structure and higher fat content, can hold its shape better and melt more slowly.

Salt (NaCl) is an electrolyte. This means it completely dissociates into Na+ and Cl- when added to water. Both form a hydration shell which prevents water molecules from sliding over each other to generate heat. Formation of these bonds also removes heat from the solution.

The formation of solid water requires temperatures below its freezing point, so the ice is already colder than O C. Salt also disrupts the crystalline lattice structure that water assumes as it freezes. (This is why ice bergs form below the surface of the water, as opposed to forming in sheets as fresh water would). The salt is preventing the formation of ice, which allows the temperature of the water to fall below its freezing point. (Ex: In arctic ocean waters (below freezing), fish accumulate anti-freeze molecules in their skin to keep them from freezing)

End result: you have liquid water below its freezing point. The ice still present is below its freezing point already. Salt doesn't lower water's freezing point since there was no chemical change. Why ice doesn't do this normally is a function of surface area.

Fill the plastic freezer bag with 1 cup of rubbing alcohol and 2 cups of water. Try to get as much air out of the freezer bag before sealing it shut. Place the bag and its contents inside a second freezer bag to contain any leakage. Leave the bag in the freezer for at least an hour.

The best blizzard would have to be the Oreo or Cookie Dough blizzard.

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The Reeses blizzard is really good!

Frozen ice-cream is ice-cream that has been cooled to the point where it's state is solid. In most normal fridge-freezers it is stored at -5 to -8 degrees celcius. In this state the atoms are tightly packed together, and they vibrate very little.

Melted ice-cream has been heated so that it has become a liquid. This means that it has past the melting point of the substance that makes up the ice-cream. In this state, the atoms are a lot more free to move, and not so tightly packed together.

If the ice-cream were to be heated further, then the water in the substance would evaporate, leaving behind anything else that made up the ice-cream.

If you're thinking along the lines of artificial heating or heating pads/hot ice;

Sodium acetate trihydrate crystals melt are melted at around 58 °C, dissolving in their crystallization water. When they are heated to around 100 °C, and subsequently allowed to cool, the aqueous solution becomes supersaturated. This solution is capable of supercooling to room temperature without forming crystals. By clicking on a metal disc in the heating pad or whatever container this solution is contained in, a nucleation center is formed which causes the solution to crystallize into solid sodium acetate trihydrate again. The bond-forming process of crystallization is exothermic, hence strong heat is emitted (which can be very dangerous if exposed to skin and cause second degree burns). Hope that helps. Make sure to recommend. Cheers :)

Joey, MIT undergrad

Homogeneous

There are 128 ounces in a gallon.

128 / 3 = 42.6666667 3 ounce scoops per gallon of ice cream.

Yes, ice cream can melt in Antarctica if exposed to high enough temperatures, such as inside a warm building. While the outside temperature is extremely cold in Antarctica, indoor temperatures are typically kept above freezing to prevent water pipes from freezing.

Rocky road ice cream is a combination of chocolate ice cream with nuts (usually almonds) and marshmallows, creating a rich and indulgent treat. It falls under the category of a mixed or composite mixture.