Which mechanism increases ice crystal size during cyclic freeze-thaw events in heterogeneous ice cream?

💡 Explanation

Ice cream undergoes recrystallization during freeze-thaw cycles because larger ice crystals are thermodynamically favored, minimizing surface energy. Ostwald ripening dictates that smaller crystals dissolve and redeposit onto larger crystals. Therefore, crystal size increases rather than decreases from size homogenization.

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