Did you know that ice from hot water is often clearer than ice from cold water? Boiling water first removes dissolved air, leading to fewer bubbles and a crystal-clear cube. That’s why fancy bars serve clear ice—they boil it, then freeze it slowly. Also, water can freeze instantly at -40°F—but that’s the same temperature in Celsius, so it’s a neat sciency symmetry.
In a pinch, you can use alcohol to lower the freezing point. A 10% alcohol solution won’t freeze solid until about 20°F, which is why your bottle of vodka stays liquid in the freezer. That’s also why ice cream stays scoopable—sugar and fats lower the freezing point. Thanks, chemistry.
