When the ice cream melts, the liquid ice cream fills up the air pockets. When it refreezes, there are fewer air pockets, so the ice cream is less airy and fluffy. The other reason is that when the ice ...

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Then we use a lot of optical microscopy. You either need to put the microscope in a freezer or cold box or have a cold stage where you have the ice cream on a slide inside a chamber that’s cooled with ...

while adding alcohol will give the finished ice cream a softer texture. Allow about 50ml/1¾fl oz alcohol to 500ml/17½fl oz liquid ice cream.

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When the liquid butter is cooled, the molecules slow down and reconnect to become a solid again. Could the liquid from the melted ice cream bar be put in the freezer to make ice cream again? Yes.