Scientific Ice Cream

Molecular Gastronomy

“It’s NEVER too cold for ice cream.” -Anonymous

Have you ever wondered how making ice cream the old-fashioned way actually works? Well, let’s say one night, you put both a water bottle and a container of vanilla ice cream in the freezer. The next day, when you open the freezer, the water bottle is frozen and rock-hard. But what about the ice cream? Why does the ice cream remain solid-like but still slightly soft? This is because ice cream has a lower freezing point than water. Ice cream contains many particles, which makes it harder for the water molecules in the ice cream to push the particles out of their way and become solid to form ice. The lowering of the freezing point of a liquid by adding compounds to it is known as freezing point depression. This is exactly what occurs in the process of making ice cream!

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