Comments on: Ice Cream Lab http://mysciencespace.com/2007/03/ice-cream-lab/ "Exploring the Wonders of Science" Thu, 12 Apr 2012 01:19:00 -0400 hourly 1 http://wordpress.org/?v=3.3.2 By: (Izzy)1st period(science rules) http://mysciencespace.com/2007/03/ice-cream-lab/comment-page-1/#comment-1148 (Izzy)1st period(science rules) Thu, 10 Jan 2008 23:31:00 +0000 http://mysciencespace.com/2007/03/ice-cream-lab/#comment-1148 I really can't wait for this activity. I scream for Ice cream . I really can’t wait for this activity. I scream for Ice cream .

]]> By: Mr. Grant http://mysciencespace.com/2007/03/ice-cream-lab/comment-page-1/#comment-1043 Mr. Grant Tue, 03 Apr 2007 00:58:00 +0000 http://mysciencespace.com/2007/03/ice-cream-lab/#comment-1043 Lab template is on the home study page. Look at the righthand sidebar under class documents. Lab template is on the home study page. Look at the righthand sidebar under class documents.

]]> By: Anonymous http://mysciencespace.com/2007/03/ice-cream-lab/comment-page-1/#comment-1041 Anonymous Mon, 02 Apr 2007 20:46:00 +0000 http://mysciencespace.com/2007/03/ice-cream-lab/#comment-1041 where can you find the lab reference sheet on this website? where can you find the lab reference sheet on this website?

]]> By: ur mama http://mysciencespace.com/2007/03/ice-cream-lab/comment-page-1/#comment-1038 ur mama Wed, 21 Mar 2007 02:35:00 +0000 http://mysciencespace.com/2007/03/ice-cream-lab/#comment-1038 Hey...that ice cream was really good. i made some at home but for some reason it came out salty. YUCK!!!!!***** Hey…that ice cream was really good. i made some at home but for some reason it came out salty. YUCK!!!!!*****

]]> By: Mr. Grant http://mysciencespace.com/2007/03/ice-cream-lab/comment-page-1/#comment-1037 Mr. Grant Sun, 04 Mar 2007 23:34:00 +0000 http://mysciencespace.com/2007/03/ice-cream-lab/#comment-1037 This recipe is enough for one student, so that each student can make their own.<br/><br/>1/2 cup milk <br/>1/2 teaspoon vanilla <br/>1 tablespoon sugar <br/>4 cups crushed ice <br/>4 tablespoons salt<br/>2 quart size Zip-loc bags <br/>1 gallon size Zip-loc freezer bag <br/>a hand towel or gloves to keep fingers from freezing as well!<br/><br/>Mix the milk, vanilla and sugar together in one of the quart size bags. Seal tightly, allowing as little air to remain in the bag as possible. Too much air left inside may force the bag open during shaking. Place this bag inside the other quart size bag, again leaving as little air inside as possible and sealing well. By double-bagging, the risk of salt and ice leaking into the ice cream is minimized. Put the two bags inside the gallon size bag and fill the bag with ice, then sprinkle salt on top. Again let all the air escape and seal the bag. Wrap the bag in the towel or put your gloves on, and shake and massage the bag, making sure the ice surrounds the cream mixture. Five to eight minutes is adequate time for the mixture to freeze into ice cream.<br/><br/>Tips <br/>Freezer bags work best because they are thicker and less likely to develop small holes, allowing the bags to leak. You can get away with using regular Zip-loc bags for the smaller quart sizes, because you are double-bagging. Especially if you plan to do this indoors, we strongly recommend using gallon size freezer bags. This recipe is enough for one student, so that each student can make their own.

1/2 cup milk
1/2 teaspoon vanilla
1 tablespoon sugar
4 cups crushed ice
4 tablespoons salt
2 quart size Zip-loc bags
1 gallon size Zip-loc freezer bag
a hand towel or gloves to keep fingers from freezing as well!

Mix the milk, vanilla and sugar together in one of the quart size bags. Seal tightly, allowing as little air to remain in the bag as possible. Too much air left inside may force the bag open during shaking. Place this bag inside the other quart size bag, again leaving as little air inside as possible and sealing well. By double-bagging, the risk of salt and ice leaking into the ice cream is minimized. Put the two bags inside the gallon size bag and fill the bag with ice, then sprinkle salt on top. Again let all the air escape and seal the bag. Wrap the bag in the towel or put your gloves on, and shake and massage the bag, making sure the ice surrounds the cream mixture. Five to eight minutes is adequate time for the mixture to freeze into ice cream.

Tips
Freezer bags work best because they are thicker and less likely to develop small holes, allowing the bags to leak. You can get away with using regular Zip-loc bags for the smaller quart sizes, because you are double-bagging. Especially if you plan to do this indoors, we strongly recommend using gallon size freezer bags.

]]> By: Chris C http://mysciencespace.com/2007/03/ice-cream-lab/comment-page-1/#comment-1036 Chris C Sun, 04 Mar 2007 23:12:00 +0000 http://mysciencespace.com/2007/03/ice-cream-lab/#comment-1036 Mr, Grant. Can I get the procedures from you so I can make more Ice Cream at home?<br/><br/>-Chris Mr, Grant. Can I get the procedures from you so I can make more Ice Cream at home?

-Chris

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