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| Joined: | Sat Apr 16th, 2005 |
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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.
That was understood. I am also happy to report that the 'mousse' is now much firmer than it was last night.
I'm still not sure at what temperature ice cream has to be to harden. Geez, maybe I'll have to get a 3rd multitester and make sure this one has temperature probes, or maybe I'll get one of those infrared "guns." At least now I will be checking the temp of the ice cream and not the freezer temp. Chris