Are you saying that the temperature of water ice which comes out of a
0F freezer is 32F?  Methinks not.

2010/3/8, Kim Brennan <kimbrennan@mac.com>:
> 32F (the temperature of your encapsulating ice) won't keep the ice cream
> very frozen.
>
> A better method is to use a bag of ice cubes and salt to help lower the
> temperature (should get to about 20F this way).
>
> The best way is to get some dry ice. And use that around the ice cream.
>
>
> On Mar 8, 2010, at 8:58 PM, Richard Koerner wrote:
>
>> Just had a brainstorm....what if I got a small 2 serving little plastic
>> container, packed it with ice cream, put that container in bigger
>> container, filled that with water, and froze the whole thing so as to
>> encapsulate the inner container in a thick layer of ice (say about 1 inch
>> thick or so)?
>>
>> Good enough for the first night out when packed in the cooler?  (My
>> Vanagon has no refrigerator, just a plastic Coleman ice chest...which
>> meets all my needs.)  Seems like it should work just fine.
>>
>> Just wondering if anybody has tried such a thing, or has any tips.  And to
>> inspire others.  (Going to Anza Borrego Desert park (southern California)
>> this weekend for the spring wildflowers, daytime temps 76 F, nighttime
>> temps 50 F, new moon coming, lots of stars to watch)
>>
>> Rich
>> San Diego
>

--
Chris S.
Disclaimer: "Death and serious injury may occur"