On Friday we made Ice Cream! We had to follow a recipe and make sure we measured carefully.
Adding salt to the ice lowers the freezing point of the ice so that even more heat energy has to be absorbed from the surroundings (in this case, the ice-cream mixture) for the ice to melt. When enough heat has been removed from the liquid mixture, it freezes and becomes a solid.
It was great watching how our cream turned into ice cream and it tasted delicious!
Here is our recipe:
½ cup of full fat milk (or cream)
1 heaped tablespoon of sugar
¼ tsp of Vanilla essence
2 cups of crushed ice (smash up a couple of trays of ice cubes)
¾ of a cup of salt
1 small zip lock bag and 1 large zip lock bag
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