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Ice Cream
Ice cream is dairy dessert made from milk and cream, ice cream has many flavors and fans. Ask questions about calories, brands and flavors here.
2,998 Questions
Do rock salt or table salt freeze homemade ice cream faster?
No. But ice and water with table salt dissolved in it, can.
The salt lowers the freezing temperature of the water, so that it can remain
liquid even when it's below 32° Fahrenheit (0° Celsius). In that condition,
it can be used to cool the can in which the ice cream ingredients are mixed, and
can freeze it faster than solid normal ice could.
Is there a scientific way to stop ice cream from melting?
There isn't a scientific way to stop ice cream from melting. Ice cream melts because it is made up of fat and water, which are both prone to melting when exposed to heat. The best way to slow down melting is to keep it in a very cold environment or use special additives that can help maintain its texture for longer periods.
How do you make diabetic icing?
Calories: 1 serving = 110 calories. Fat Controlled Diet: 1 serving = 3 grams fats. Diabetic and Calorie controlled diet: 1 serving = 1 bread exchange 1 fat exchange. Sodium controlled diet: Prepared as directed omitting salt 1 serving = 63 milligrams sodium.
1/2 lb. powdered sugar
1/4 c. cocoa
1/4 c. softened butter
1 tsp. vanilla
2 tbsp. water
1/4 c. white corn syrup
Combine the powdered sugar, cocoa, butter and vanilla in a mixer bowl. Combine the water and syrup and heat them to simmering, but do not boil. Add the hot syrup to the sugar mixture and beat at a low speed for 3 minutes or until smooth and glossy. It is best to use this frosting while it is still warm. Makes icing for 2 (9 inch) square cakes (32 pieces).
Calories: 1 serving = 50 calories. Fat Controlled Diet: 1 serving = 2 grams fat. Diabetic and Calorie Controlled Diet: Do not use this recipe. Sodium Controlled Diet: Prepared as directed using unsalted butter, 1 serving = Negligible sodium.
Does the amount of fat in ice cream affect it's melting time?
Question:
How does the amount of fat in Dryers vanilla ice cream affect how fast the ice cream completely melts?
Variables:
Changed/manipulated: Amount of fat
Measured/responding: How fast the ice cream completely melts
Controlled: How much ice cream, same brand, ingredients, or flavor, and same shape when scooped onto a plate.
Prediction:
I predict that the more fat in ice cream the slower it will melt because when I eat something really fatty I walk slower.
Materials:
1 half gallon of vanilla ice cream
1 timer
1 stop watch
1 ¼ measuring cup
2 plates
1 half gallon of slow churned vanilla ice cream
Procedure:
- Scoop out exactly ¼ cup of each ice cream and make sure they have the same amount of ice cream in each
- Put ice cream on plates
- Set plates side by side on the same table
- Start the timer
- Check ice cream every 20 minutes
- When either ice cream melts and has no chunks, stop timer
- Measure and record the time it took for the ice cream to melt
- Repeat steps 3-7 for 2 more trials with new ice cream
- Repeat the experiment!
Conclusion:
My prediction was wrong. Looking at the data the average time it took for low fat ice cream to melt 47 minutes and 63 seconds but high fat ice cream melted an average of 43 minutes and 81 seconds. I now know that high fat ice cream completely melts faster than low fat/slow churned ice cream because in my investigation 43 minutes and 81 seconds is faster than 47 minutes and 63 seconds.
Chocolate chip ice cream homo or heterogeneous?
Yes.
Heterogeneous and Homogeneous are both terms used to described mixtures (substances with a varied composition) on a macroscopic level (visible to the unaided human eye.) A homogeneous mixture would appear to be of the same all throughout. For example, Koolaid or Steel (steel has both carbon and iron in it.) A heterogeneous mixture has a visibly varied composition, for example sand.
Did the ice lolly feast use to be called festivals?
No, they didn't. Feasts were originally called Big Feast. Made by Walls. Festivals were a similar lolly, but made by Treats.
When ice cream melts is it a physical change or a chemical change?
When ice cream melts, it undergoes a physical change. The change is reversible, as the process involves a phase change from solid to liquid without any change in the chemical composition of the ice cream.
Why do you use rock salt in ice-cream?
You don't use rock salt in ice cream, unless you want salty ice cream. You use rock salt (though table salt or sea salt would work just about as well) in the freezer to get it colder than you could with a mixture of ice and water.
Why does eating ice cream too fast hurt your brain?
because all the cold ice cream hits the back of your mouth really fast See below. An ice-cream headache, also known as brain freeze, cold-stimulus headache, cold headache, or its given scientific name sphenopalatine ganglioneuralgia (meaning "nerve pain of the sphenopalatine ganglion"), is a form of brief cranial pain or headache commonly associated with consumption (particularly quick consumption) of cold beverages or foods such as ice cream. It is caused by having something cold touch the roof of the mouth (palate), and is believed to result from a nerve response causing rapid dilation and swelling of blood vessels or a "referring" of pain from the roof of the mouth to the head. The rate of intake for cold foods has been studied as a contributing factor.
it doesn't besause the roof of your mouth has senstive nerves so when you taste something cold it sends it through the nerves to tell you its cold try putting ur thumb and push on the roof of your mouth
When something cold touches the center of the palate, the cold temperature can set off certain nerves that control how much blood flows to your head. The nerves respond by causing the blood vessels in the head to swell up. This quick swelling of the blood vessels is what causes a headache.
What keeps ice cream from freezing hard?
Ice cream contains fat, sugar, and air, which help inhibit the formation of large ice crystals and keep the mixture soft. The presence of these ingredients impedes the freezing process by lowering the freezing point of the mixture, resulting in a smoother and creamier texture.
What makes crystals form on ice cream?
Crystals form on ice cream when the water content in the ice cream freezes and solidifies into ice crystals. Factors like the speed of freezing, temperature fluctuations, and the ingredients used in the ice cream can affect crystal formation. Rapid temperature changes or improper storage can lead to larger ice crystals, resulting in a gritty texture.
How much is a half a gallon of ice cream?
Half of a gallon of half and half cream can vary in cost. Most places will sell the product for just a few dollars.
What are some flavors of ice cream that begin with the letter Y?
Yogurt Flavor, Yellow Sherbet (Lemon)
What is the purpose of the emulsifier in ice cream?
The emulsifier in ice cream helps to prevent the separation of fats and liquids by stabilizing the mixture. This results in a smoother and creamier texture in the ice cream.
Why does ice cream melts quickly on a hot day?
Because heat is a form of energy, it causes particles to move faster. When particles move faster, they bump against each other and create more heat. Energy is what causes a solid to melt into a liquid (And sometimes sublime into a gas) and causes that liquid to turn into a gas.
I would write the dairy, the owners. Report it to the school and the health department. There is something terribly worng with those numbers!!! Save all documentation of anything you do, phone records and all.
Why doesn't the ice-cream melt in baked Alaska?
The meringue layer on a baked Alaska acts as an insulator, which helps protect the ice cream from melting when briefly exposed to high heat in the oven. The meringue layer helps to keep the cold temperature inside the dessert while the outside browns.
Why do we urge to drink lots of water after eating ice-cream?
Submitted by Kathleen Blanchard RN on Sep 14th, 2009
New research shows that eating saturated fat in foods, especially one particular type of fat, tells our brain to keep eating. The findings explain why splurging on ice cream and burgers can sabotage our efforts to control appetite and lose weight. The study also contributes to understanding how insulin resistance develops.
Research from UT Southwestern Medical Center, led by Dr. Deborah Clegg, shows that palmitic acid, found in beef, butter, cheese and milk, and is an instigator that tells the brain we need to keep eating. Additionally, the effects can last up to three days, explaining why eating high fat foods on the weekends seems to make us hungrier come Monday. The fat molecules signal the body to ignore hormonal signals from leptin and insulin that suppress appetite.
According to Dr. Deborah Clegg, assistant professor of internal medicine at UT Southwestern and senior author of the study performed on rodents, "What we've shown in this study is that someone's entire brain chemistry can change in a very short period of time. Our findings suggest that when you eat something high in fat, your brain gets 'hit' with the fatty acids, and you become resistant to insulin and leptin. Since you're not being told by the brain to stop eating, you overeat."
The researchers fed rats different types of fat with the same amount of calories for the study - palmitic acid, monounsaturated fatty acid and oleic acid. They injected various types of fat directly into the brain, through the carotid artery or fed the animals through a stomach tube three times a day.
"We found that the palmitic acid specifically reduced the ability of leptin and insulin to activate their intracellular signaling cascades," Dr. Clegg said. "The oleic fat did not do this. The action was very specific to palmitic acid, which is very high in foods that are rich in saturated-fat."
Though the study was done on animals, Dr. Clegg says the findings reinforce the fact that we need to limit saturated fat in the diet. "It causes you to eat more," she says. Before obesity develops, foods that contain saturated fats signal the brain to keep eating. The next step is studying how long it takes to completely reverse the stimulating effects on appetite of eating a high fat diet.
JCI
Source: Kathleen Blanchard RNWill ice cream melt faster than ice cubes?
Snow and ice both are same . Both require same amount of heat to melt . so both melt at same time.
But here key is how u give heat to both of them. If u take block of ice it takes some late to melt when compared with snow as it has large surface area exposed when compared with ice.
Ice cream's natural state is actually when it has melted, so there is nothing in it that makes it melt.
When the ice cream is frozen, it undergoes a physical change which basically means it can be changed back. If you put melted ice cream back in the freezer and stir it regularly, it will become ice cream again.
Is rocky road ice cream homogeneous or heterogeneous?
Rocky road ice cream is heterogeneous because it contains multiple distinct components, such as chocolate pieces, marshmallows, and nuts, distributed unevenly throughout the ice cream base.
Is melting ice cream a physical change?
A physical change is something that can be reversed (as opposed to a chemical change which cannot be). You can reverse melting an ice cream bar, by freezing it. Thus it's a physical change.
Yes it is a physical change.
Which ice cream brand melts the fastest?
It isn't necessarily the brand of ice-cream, but the temperature it was stored at.
