Ice Cream Science!

Home-made ice-cream was a popular investigation in Room 19 today. Our second experiment achieved much better results than the first rather slushy result and the addition of some extras was a special treat in recognition of the bumpy week.

Basic Recipe
What you need
100 ml full cream milk
2 tlb sugar
2-3 drops of vanilla essence
2 cups ice
2 tlb salt
What you do
1. Pour the milk into a small snaplock bag.
2. Add the sugar and the vanilla essence.
3. Seal the bag.
4. Put the ice and salt into a medium snaplock bag.
5. Put the bag with the milk mixture in it inside the ice bag.
6, Seal the bag.
7. Put both bags inside a container and shake until the milk turns into a solid.
8. Carefully rinse the outside of the ice cream bag to remove any salty residue.
9. Eat and enjoy

Questions we have for further investigation are:

Would we still get ice cream if we used a different brand/type of milk?

Could we use different essences to get different flavours?

How much faster does the salt make the ice-cream freeze?

Would it work without the salt?

When we kept shaking it, it got softer again - is this because of the shaking or the because the ice had turned into water?

Investigate one of these questions over the weekend if you get a chance. Send me some photos of your findings and I will add them to the blog. Have fun?






Check out this site to answer some of the questions we had.

http://www.stevespanglerscience.com/experiment/homemade-ice-cream-sick-science?tab=video&utm_source=Steve+Spangler+Science&utm_campaign=cea99341c2-EOW_20110622&utm_medium=email