Home

Home

My Cookbooks

E-Bookstore

On the Road with
Mother Linda

In the Kitchen with
Mother Linda

On the Farm with
Mother Linda

At the Movies with
Mother Linda

Seeking Health with
Mother Linda

Olde World Shoppe

Press Releases

Recipes

Linda's Links

About

Contact me

Register for my
Free Updates

 

Sign Up For My Email Updates

 

 

 

 

 

 

 

 

 

 

 

 

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 32F. 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

 

Google