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In
the Kitchen with
At the Movies with
Seeking Health with
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Ice Cream Chemistry © Mother Linda's To make ice cream, you need to super cool the cream mixture--and this is accomplished with the help of the endothermic reaction. We know that water freezes into ice at 32°F. But with all its fat, cream has more viscosity than water, therefore ice cream freezes at a lower temperature than water. How is it done? More to come
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