I hope this is the appropriate forum for my question. I also considered posting it in the chemistry forum.
When I eat ice cream I often stir it into a texture similar to that of soft serve. During the process, the bowl in which the ice cream is kept, tends to become quite cold. Temperature measurements indicate that the temperature of the ice cream increases in the stirring process, so it seems to be the case that the bowl gets cold as a result of heating the ice cream.
I am however not quite sure about why the ice cream is heated. Could it simply be that stirring the ice cream constantly brings parts of lower temperature to the surface thus speeding up the heat transfer that would otherwise occur anyway?
Thanks in advance!