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| Joined: | Mon Mar 21st, 2005 |
| Location: | Otterville, New Hampshire USA |
| Posts: | 16081 |
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So, the freezer compartment needs to be somewhere between 9°F and 21°F to cause ice cream to be hard.
You should be able to achieve 0F in your freezer-- this is the ideal temp.
Freezer temp and icecream temp are two different things. It takes time for the icecream (and everything else) to reach steady state. That was the point of our excursion into heat transfer.
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