The temperature of the ice cream increases as it isconsumed and the larger total surface area of the small ice crystalsencourages melting. During the melting of the ice, the ice cream willabsorb heat from the mouth, which is perceived on the human tongueas a cold sensation. The faster the ice cream melts, the more heat itabsorbs, and thus the colder it feels. So, in eating ice cream, it is notonly the amount of ice and the ice cream temperature that deter-mine the sensation of coldness but the manner in which the ice creamwas made
In chapter 17, Ice cream, sorbet, and other frozen products are discussed. Making ice-cream is not a simple process, but instead, a complex one. As we know, sugar is one main ingredient in the making of ice cream. However, it's actually more important to not that the ice crystals and air bubbles play just as of an important role. I chose this annotation to dive into because the temperature of ice cream matters. Ice cream absorbs heat when human tongues come into contact with it. The temp increases as the larger surface area melts. That is, the 'ice chrystals'. Some ice creams feel colder than others because of the way they were made, however, the temperature is typically the same below -320 degrees F. Air bubbles must be prevented from colliding together because the ice cream has to be stabilized. There are multiple important elements and steps that make for a quality ice cream, but maintaining the right temperature can make the process easier.