Lesson 9: Ice Cream
The production of ice cream is explored. Students learn the importance of technology,
sterilization, measurement, and procedure.
Activity Type: Post-Video
Introduction: After watching the video, students will have a better understanding of the
multiple steps involved in making ice cream.
Background: The process of making ice cream involves numerous steps beginning on
the dairy farm with cows. Tanker trucks then transport the product. The importance of
sanitizing the product, equipment, workspace, and kitchen tools is emphasized. The ice
cream mix is poured into a sanitized container and fed into a barrel. The mix begins to
freeze to the sides of the barrel at 20 degrees Fahrenheit as the dasher blades are used
to scrape and mix. The dasher blades incorporate air as the ingredients are whipped.
Two 2.5-gallon bags of ice cream mix quickly become 10 gallons of ice cream in
approximately 12 minutes. The ice cream is then packed in lined boxes and placed in
large freezers to harden at –40 degrees Fahrenheit overnight. The Micro Creamery’s
process of making ice cream involves many steps.
Activity: Favorite Flavor Research
Materials: Graph paper, chart paper
1. Using Web sites and research information on ice cream, students explore the
development of ice cream. Group or individual reports may be given to the class.
2. After the discussion of the development of ice cream, students chart their favorite
flavors and brands.
3. The display of charts and graphs listing favorite flavors would encourage student
interest in understanding the process of making ice cream.
Ice Cream History and Folklore
Ben and Jerry’s Ice Cream Tour
Overrun Calculations for ice cream
Activity: Churning Ice Cream
Materials: hand cranked ice cream churn, rock salt, ice, gloves, recipe and ingredients
for making ice cream, access to freezer, variety of toppings
1. Sanitize all equipment and tools to be used in the process of making ice cream.
2. By following the recipe, blend the ingredients to make the ice cream mix.
3. Pour ingredients into the hand cranked ice cream churn placing ice and rock salt
around the container. To avoid ice and water spills, this activity may be better suited
to the outdoors.
4. Students should take turns cranking the ice cream churn in order to appreciate the
5. Once the ice cream has been whipped to a creamy consistency, it should be frozen.
6. Enjoy an ice cream tasting party! A variety of toppings can be added as a tasting
Activity: Field trip to local dairy farm or Micro Creamery.
Activity: Resource speaker from the school cafeteria to discuss the process of
South Carolina Curriculum Standards
6.IV. Physical Science
C. Energy is transferred in many ways.
3. Heat moves in predictable ways, flowing from warmer to cooler objects until both
reach the same temperature.
f. Relate insulating factors to real life applications (e.g., building construction,
clothing, animal covering).
9-12. Health and Wellness
9-12.II. Nutritional Choices
2. Access valid health information, products, and services.
By the end of grade twelve, students should be able to analyze factors that
influence cost, quality, availability, and selection of a variety of foods.
Standard ECON-2: The student will demonstrate an understanding of markets and
the role of supply and demand in determining price and
ECON-2.1 Explain the law of supply and demand, including the relationships of critical
determinants (e.g., consumer income, tastes, and preferences; technology;
the price of inputs) and the effects of change on equilibrium, price, and