Canva
112 makezine.com
If you shake cream and ice long enough, it
turns into ice cream. Sweet! But just how much
shaking, and for how long?
1
MIX YOUR INGREDIENTS
Pour ¼ cup milk, ¼ cup heavy cream, 1 Tbsp
sugar, and ¼ tsp vanilla into a quart zip-top
freezer bag. Seal the quart bag.
Now place your ice cream bag into a gallon zip-
top freezer bag with 4 cups of ice and 4 Tbsp of
salt.Seal the gallon bag with everything inside.
Set aside this first bag of ingredients and ice,
and prepare two more the same way.
2
WHOLE LOTTA SHAKIN’
Once prepared, gently shake the second bag
for 10 minutes.
Shake the third bag vigorously for 10 minutes.
Don’t shake the first one at all.
Pour or scoop out the contents of the three
bags and compare the results.
Plastic Bag
Ice Cream
1
+
2
+
3
Written by Maker Camp
MAKER CAMP is our free youth
program using science, technology,
engineering, art, and math (STEAM)
to create, build, and discover.
Register now at makercamp.com.
PROJECTS: Sweet Science Treat
TIME REQUIRED:
30 Minutes
DIFFICULTY:
Easy
COST:
$0–$30
MATERIALS
» For each serving:
• Milk, ¼ cup
• Heavy cream, ¼ cup
• Sugar, 1 Tbsp
• Vanilla, ¼ tsp
• Ice, 4 cups
• Salt, 4 Tbsp
» Quart zip-top freezer bags
» Gallon zip-top freezer bags
3
FAST AND SLOW
How did your shaking affect the overall
completeness (how frozen it is) and smoothness
of your ice cream? Which technique created the
smoothest ice cream?
WHAT MAKES ICE CREAM CREAMY?
This ice cream is made of sugar, fat, ice crystals,
and air. Ice cream’s creaminess depends on the
size of the ice crystals that form during freezing
— the more you shake, the smaller the ice
crystals become and the more air is incorporated
into the ice cream. Doing both makes for a
creamier cream!
WHY DOES SHAKING SOME DAIRY IN
A BAG MAKE ICE CREAM?
Ice cream is an emulsion, which means small
droplets of one liquid dispersed or spread
throughout another. Think salad dressing: Oil
and vinegar don’t dissolve, but they can disperse
into an emulsion with the help of a whisk.When
you shake the bag, it emulsifies the ice cream,
dispersing the ice crystals, fat molecules, and air.
Why salt? Salt lowers the melting temperature
of the ice; the colder the icy solution around the
ice cream, the faster the cream freezes.
M81_112_123iceCream_F1.indd 112M81_112_123iceCream_F1.indd 112 4/12/22 12:48 PM4/12/22 12:48 PM
..................Content has been hidden....................
You can't read the all page of ebook, please click here login for view all page.