Suppose the liquid water in ice cream do not have solutes dissolved it. What effect you think this would on cream?

If the liquid water in ice cream did not have solutes dissolved in it, it would have several effects on the texture and properties of the ice cream.

1. Reduced Creaminess:

The solutes in the liquid water, such as sugar, milk solids, and flavorings, contribute to the creamy texture of ice cream. Without these solutes, the ice cream would be less creamy and have a more icy and watery consistency.

2. Harder Texture:

The solutes in the liquid water help to lower the freezing point of the ice cream, preventing it from becoming too hard. Without these solutes, the ice cream would freeze more solidly, resulting in a harder texture that is more difficult to scoop and eat.

3. Melts More Quickly:

The solutes in the liquid water help to bind the water molecules together, slowing down the melting process. Without these solutes, the ice cream would melt more quickly, making it difficult to serve and consume before it becomes too soft.

4. Less Flavor:

The solutes in the liquid water contribute to the flavor of the ice cream. Without these solutes, the ice cream would have a bland taste, lacking the rich and complex flavors typically associated with ice cream.

Overall, the absence of solutes in the liquid water of ice cream would significantly alter its texture, making it harder, less creamy, and more prone to melting. It would also compromise the flavor and overall enjoyment of the ice cream.