This experiment helped me understand more about ice cream from the lens of temperature and

air’s effect on each other and the other molecules that form ice cream. In addition to learning about air’s
effect on ice cream, I was also able to see what amount of overrun created the most desirable ice cream
or ice cream that is similar to what you might buy in the store. For example, when I had finished making
my ice cream and had begun testing how fast the different kinds melted I noticed that ice cream with the
higher overrun, in my case the 87.5% overrun, produced much less hard ice cream. This ice cream was
easier to scoop, and looked and had a more similar texture to store-bought ice cream, whereas the other
batches, with much lower overruns, were harder and more crystallized, making them much less like
store-bought ice cream. To achieve softer ice cream I had to blend the mixture before churning it, but
this definitely improved the ice cream's texture. Next time I make ice cream I will blend it to produce this
more desirable texture. The actual results of my taste and texture test were not as straightforward or
conclusive as my observations about my preferences, especially since I was attempting to tie the
qualitative data with my much more conclusive quantitative data. On the other hand, my quantitative
melting rate test was much more conclusive, however, it went completely against my hypothesis. Though
this was probably because of how I conducted my experiment; I measured out the ice cream for melting
using volume instead of mass. By measuring by volume there was less mass in the more aerated batch,
which led to it melting faster. If I could continue researching and experimenting, I would redo the
experiment and measure with mass instead of volume to see how much of a difference it would make to
the melting time.
The process of aerating the pre-frozen ice cream at differing intensities changed the way the
structures within the ice cream formed instead of changing the chemical composition of the ice cream or
causing chemical reactions. The most noticeable changes that the aeration caused were the increase in
the volume of the ice cream, the melting rate of the ice cream, and the size of the ice crystals and air
cells in the ice cream. All of these changes correlated with an increase in the percentage of air in the ice
cream, or the overrun. When more overrun in the ice cream the air cells are usually smaller due to the
sheer force of the rotating blade in the ice cream maker that is used to add the air into the ice cream.
These more abundant smaller air cells in ice creams with more overrun pack more tightly together,
leaving much less space for the syrup and ice crystals to form. Both the size of the air cells and the ice
crystals affect the texture of the ice cream. Smaller, more evenly dispersed air cells and small ice crystals
create more smooth ice cream. The faster melting rate of the ice cream is because of the lower density
of the ice cream with a higher overrun. This lower density means that there is less mass per the same
volume of ice cream as ice cream with a lower overrun. The less mass a substance has the less energy is
necessary to raise the temperature of the entire substance. This means that 1 cup of ice cream with an
80% overrun will melt much faster than 1 cup of ice cream with a 4% overrun.
Knowing the science behind something that seems so similar makes eating ice cream much more
interesting. When most people think of ice cream ingredients they think of just cream, sugar, and vanilla,
but I now know so much more about how air, ice cream’s secret ingredient, affects texture, flavor, and
many other aspects of ice cream. I’ve found that I now analyze the texture, flavor, and perceived density
of any ice cream that I eat, both store-bought and ice cream that I make at home. This experiment has
also changed how I make ice cream. I found that the higher the amount of overrun in the ice cream the
softer, and more flavorful the ice cream will be, but I also learned that to achieve a high enough overrun
to achieve the softer ice cream I needed to blend or whisk the cream, sugar, and vanilla instead of just
putting the mixture into the ice cream machine. I also discovered that the lower the overrun in the ice
cream the longer it will take the ice cream to fully melt. However, having a lower overrun sacrifices
having a soft texture Although, the air in ice cream seems like an unimportant ingredient, and it often
goes unnoticed, it affects the texture, flavor, melting rate, and many other factors that influence how
weather or not people enjoy the ice cream.