Vanilla Icecream!
Ingredients:
1 tablespoon sugar
½ cup milk
¼ teaspoon vanilla extract (or other flavoring)
6 tablespoons salt
Enough ice to fill the gallon-sized bag halfway
1 gallon-sized Ziploc bag
1 pint-sized Ziploc bag
Get a gallon-sized Ziploc bag and fill it halfway up with ice.
Use a thermometer to take the temperature of the ice inside of the bag. Record this temperature here:
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Add 6 tablespoons of salt to the inside of the gallon-sized bag with the ice in it. Close the bag and shake it around.
Let it sit for a few minutes while you work on the second part of the recipe.
Add the 1 tablespoon of sugar, ½ cup of milk, and ¼ teaspoon of vanilla extract to the sandwich sized (“pint-sized”)
Ziploc bag. Seal this bag closed.
After at least 5 minutes of having added the salt to the larger bag, open this bag back up and use the thermometer to
take the temperature of the ice with the salt mixed in. Record this temperature here:
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What did you notice about the new temperature of the ice compared to the old temperature?
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Put the sealed smaller Ziploc bag into the larger bag of ice and salt. Seal the larger bag of ice now with the smaller
bag inside of it. Shake vigorously for at least 5-10 minutes. You will want to swap off who shakes the bag because
your hands will get cold! After 5 minutes, check to see if your icecream has solidified in the smaller bag yet. If not,
reseal the larger bag and continue to shake!
When you have solid icecream that has formed, obtain a spoon, open your mouth, reach the spoon into the smaller
Ziploc bag at a 45 degree angle, (ha kidding!)….just taste the icecream!
Clean up and wash all equipment used, and return everything to the front.
Analysis:
So in our mixture of salt and ice, which was the solvent and which was the solute?
What was the necessity for adding the salt to the ice?