Since Summer is nearly upon us, now is the perfect time to learn how to make ice cream at home!
You'll need:
1/2 cup milk
1 Tablespoon sugar
1/4 Teaspoon vanilla
1/2-3/4 cups salt
2 cups ice
1 small (sandwich) ziplock bag
1 large (gallon) ziploc bag
Combine the first set of ingredients (the milk, sugar, and vanilla) in the small ziploc bag. Seal it thoroughly. To ensure it doesn't leak, seal this bag inside the 2nd small bag. Now, take the large ziploc bag and fill it with ice and salt. Place your small bag inside the large bag. Move the large bag back and forth, keeping the small bag in contact with the ice at all times. Do this for 10 -15 minutes or until the mixture appears frozen, adding more ice if necessary. The ice cream won't harden, it will remain soft but will be thicker than it was originally. To harden it more, you can put this in the freezer for half an hour (in a covered container). Or, you can remove the ice cream from the large bag and enjoy as is!
To make it chocolate flavoured, simply add a Teaspoon of cocoa powder. Instead of using ziplock bags, you can use a large and small coffee can (be sure to clean it out first!), or a small bowl placed inside a large bowl. When using bowls, you must constantly stir the mixture with an electric mixer or whisk.
Ice cream is a colloid. A colloid is a mixture where one type of particle is dispersed evenly throughout another substance. Mayonnaise, milk, and marshmallows are also examples of colloids. Ice cream is also considered a foam. A foam is a substance with gas bubbles dispersed throughout, which stay in the gas phase.
Ice cream needs to be cool, hence the ice surrounding it. But why does the salt need to be added? The salt actually makes the ice mixture colder. This is because adding salt lowers the freezing point of water. Actually, mixing any substance into a liquid lowers the liquid's freezing point. When the ice surrounding the ice cream is colder, more heat can flow out of the ice cream, causing the ice cream to be colder.
Another thing all these methods have in common is that the ice cream must be stirred or agitated somehow. This prevents large ice crystals from forming. Imagine if you just left a bowl of this in the freezer. You would end up with a lump of milk flavored ice. Not the most appetizing thing I can imagine. Though this doesn't apply as much to the bag method, the stirring stirs in the air.
You'll need:
1/2 cup milk
1 Tablespoon sugar
1/4 Teaspoon vanilla
1/2-3/4 cups salt
2 cups ice
1 small (sandwich) ziplock bag
1 large (gallon) ziploc bag
Combine the first set of ingredients (the milk, sugar, and vanilla) in the small ziploc bag. Seal it thoroughly. To ensure it doesn't leak, seal this bag inside the 2nd small bag. Now, take the large ziploc bag and fill it with ice and salt. Place your small bag inside the large bag. Move the large bag back and forth, keeping the small bag in contact with the ice at all times. Do this for 10 -15 minutes or until the mixture appears frozen, adding more ice if necessary. The ice cream won't harden, it will remain soft but will be thicker than it was originally. To harden it more, you can put this in the freezer for half an hour (in a covered container). Or, you can remove the ice cream from the large bag and enjoy as is!
To make it chocolate flavoured, simply add a Teaspoon of cocoa powder. Instead of using ziplock bags, you can use a large and small coffee can (be sure to clean it out first!), or a small bowl placed inside a large bowl. When using bowls, you must constantly stir the mixture with an electric mixer or whisk.
Ice cream is a colloid. A colloid is a mixture where one type of particle is dispersed evenly throughout another substance. Mayonnaise, milk, and marshmallows are also examples of colloids. Ice cream is also considered a foam. A foam is a substance with gas bubbles dispersed throughout, which stay in the gas phase.
Ice cream needs to be cool, hence the ice surrounding it. But why does the salt need to be added? The salt actually makes the ice mixture colder. This is because adding salt lowers the freezing point of water. Actually, mixing any substance into a liquid lowers the liquid's freezing point. When the ice surrounding the ice cream is colder, more heat can flow out of the ice cream, causing the ice cream to be colder.
Another thing all these methods have in common is that the ice cream must be stirred or agitated somehow. This prevents large ice crystals from forming. Imagine if you just left a bowl of this in the freezer. You would end up with a lump of milk flavored ice. Not the most appetizing thing I can imagine. Though this doesn't apply as much to the bag method, the stirring stirs in the air.
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