The other reason is that when the ice cream melts, the original tiny ice crystals melt. Refreezing the ice cream makes larger ice crystals which makes the ice cream too crunchy. It’s the fat. The milk ...
Ice cream is made up of droplets of fat from milk suspended in millions of tiny crystals of ice and fluffed up with small pockets of air. This fun and tasty experiment, brought to you in ...
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