Physics, chemistry, and biology in the kitchen are the same as in any research institute of any of the most prestigious Academies of Sciences, because the laws of objective reality are the same under equal physical-chemical conditions.

I once noticed that when I scoop ice cream out of a jar with a special, very strong spoon, it behaves slightly differently.

Namely: When I put it in the freezer (the temperature there is -15 – -18 degrees Celsius) and then take out it, the freshly delivered ice cream after, say, a day or two in the freezer, it is difficult to give in – it becomes very dense and difficult to separate.

But I always buy groceries for the future, and I keep a few “spare cans” in my other freezer.

What for?

Because in America, as in the USSR, products first appear on sale, then disappear from it for quite a long time, a month or two. That’s why I keep a reserve.

So, if I choose a jar from the “spare” freezer, then I often find ice crusts on the ice cream itself, with the lid of the jar CLOSED. And since I haven’t opened it before, the natural question arises: Where did this ice come from?

Because I’ve never noticed this phenomenon in freshly opened cans.

Answer:

The water in the ice cream itself, and when stored for a long time at subzero temperatures, evaporates from the ice cream and freezes with a thin crust of ice on its surface.

Notice:

The water content in ice cream varies, but averages about 60%, while about 40% is accounted for by dry substances, including fats, sugar, proteins and other components. The exact percentage depends on the type of ice cream (milk, cream, sundae, fruit ice) and production technology, but water is the main component that freezes, creating the structure of the product, says chef.ru and Roskachestvo mentions that milk and cream are a base that contains water, as well as dry substances.

Going back to the beginning. Why is it more difficult to get fresh ice cream out of a jar because of its density and even hardness, while it is easier to get it out after lying down for several months?

Because crooked manufacturers ADD more water! But the price remains the SAME, or rather, it always increases! When excess water freezes out of the product after several months in the freezer, the ice cream freezes less and is therefore easier to scoop out with a spoon.

And fresh ice cream, “NOT AGED” like wine or cheese for a long time in special conditions, contains more water and it freezes, giving the effect of greater density and hardness.

That’s the kind of physical chemistry on the kitchen table.

If I’m wrong, let my seniors correct me!

10 XII 2025