The science of Ice Cream??
question for any bored food geeks out there: i live in an apt w/a fridge, but no freezer, one of those small dorm-room jobbies. it's also a penthouse apt with a massive terrace. seeing as how it's been in the low teens, and hasn't gotten above the mid twenties the last few days, i figured i could buy some ice cream and keep it on the terrace. my thermometer outside says 19 degrees, and yet my ice cream has remained in a constant soup-like consistency since i brought it home.
is there something i'm missing? i thought freezing was 30 degrees...
Here's a link to what some scientists have to say:
Additionally, while 32F is the freezing point of water, I believe that ice cream is kept at 0 F or lower in the grocery. And while your thermometer may read 19 F, it may be warmer on your terrace, especially if the ice cream container is on a surface that me be warmed from the sun or heat inside the building, or if the container itself is in the sun.