Mix up an ice cream recipe and witness first hand how dropping the temperature of the mixture changes it from a liquid to a solid. Feel the temperatures of the mixture in a bag as it dips below the freezing point while discussing what's going on. Then grab a spoon, sit back, and enjoy the best part - eating it! May we say, "bon appétit!"
Cooking segment – Making the ice cream mixture:
Open their small (qt. size) zip-lock bag.
Pour the following ingredients into each student’s small bag:
½ c. whole milk
1 tbs. sugar
1 tsp. vanilla | squirt of chocolate syrup | squirt of strawberry syrup
Remove all air and seal the bags.
Science segment – Freezing ice cream:
Open their large (gal. size) zip-lock bag and drop their smaller bag of mix inside of the larger bag.
One-by-one, add the following ingredients to the large bag:
roughly 1½ c. crushed/cube ice
¼ c. salt
Remove all air and seal the bags.
Gently squish their bags for about 8-12 minutes, paying particular attention to keep the small inner bag of mixture inside the frigid saltwater.
tips:
After 2 minutes (allowing their hands to get a bit cold and melt the ice) pass out washcloths to prevent hands from freezing. This is the perfect time to talk about hypothermia and frost bite!
Remind them to observe how the mixture begins to stiffen – it should be noticeable in around 8 minutes.mixture.
It is up to the ice cream creator (you!) to decide how thick the ice cream should be. The longer they squish it the thicker it will become.
Stop after you decide the ice cream is thick enough to eat.
No comments:
Post a Comment