MEL Chemistry | Scientific ice cream @melchemistry7035 | Uploaded June 2020 | Updated October 2024, 3 hours ago.
Want to learn the fastest and easiest way to make ice cream? Check out this fun experiment!
Equipment: two resealable bags of different sizes, crushed ice, salt, 2 tbsp sugar, 1 tsp vanilla powder, 300 mL milk, 200 mL cream, oven mitts.
Pour 300 mL of milk and 200 mL of cream into a small resealable bag. Add sugar and vanilla powder to taste (recommended: 2 tbsp sugar, 1 tsp vanilla powder). Seal carefully. Pour some crushed ice and salt into a larger resealable bag. Put the smaller bag into the larger bag, seal, and shake for 15 minutes. (Be sure to wear oven mitts while shaking the mixture so as not to chill your hands!) Your ice cream is ready!
When the ice melts, the salt gradually dissolves in the forming water. This dissolution process requires energy (heat), and this energy is taken from the bag of milk and cream. The ingredients freeze, turning into ice cream. Processes involving the absorption of heat from the surrounding environment are called “endothermic.” A 3:1 cooling mixture of ice and table salt can yield a temperature of about -21 °C. In this case, it is best to use finely-ground ice and salt to increase their contact surface area.
More simple and educational experiments are waiting for you in the MEL Chemistry subscription!
Safety precautions: Warning! Only under adult supervision. Be sure to use oven mitts.
Want to learn the fastest and easiest way to make ice cream? Check out this fun experiment!
Equipment: two resealable bags of different sizes, crushed ice, salt, 2 tbsp sugar, 1 tsp vanilla powder, 300 mL milk, 200 mL cream, oven mitts.
Pour 300 mL of milk and 200 mL of cream into a small resealable bag. Add sugar and vanilla powder to taste (recommended: 2 tbsp sugar, 1 tsp vanilla powder). Seal carefully. Pour some crushed ice and salt into a larger resealable bag. Put the smaller bag into the larger bag, seal, and shake for 15 minutes. (Be sure to wear oven mitts while shaking the mixture so as not to chill your hands!) Your ice cream is ready!
When the ice melts, the salt gradually dissolves in the forming water. This dissolution process requires energy (heat), and this energy is taken from the bag of milk and cream. The ingredients freeze, turning into ice cream. Processes involving the absorption of heat from the surrounding environment are called “endothermic.” A 3:1 cooling mixture of ice and table salt can yield a temperature of about -21 °C. In this case, it is best to use finely-ground ice and salt to increase their contact surface area.
More simple and educational experiments are waiting for you in the MEL Chemistry subscription!
Safety precautions: Warning! Only under adult supervision. Be sure to use oven mitts.
