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Old 07-27-2016, 03:48 PM
Machine Elf Machine Elf is offline
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Quote:
Originally Posted by watchwolf49 View Post
The relative humidity of the air is important as well, my first instinct is that the water in the ice cream would quickly evaporate, only remaining in it's melted state briefly. What remains is still frozen. I can even imagine the solids remaining behind forming a crust over the frozen parts, slowing down conduction.

Depends on relative humidity ...
Even if the ambient air is extremely dry, the low temperature of the ice cream bar means that the micro-climate (at the immediate surface of the bar) will be at very high relative humidity. You won't see much moisture loss until the bar is melted and its temperature somewhere close to ambient.