Try mixing milk in a bag with ice in another bag - the milk will NOT freeze - it will get very cold, but will not freeze. Add salt to the ice - this will certainly cause the milk to freeze, because salt lowers the freezing point of water - we measured it at almost -14 degrees Celsius - much colder than the freezing point of milk - so the ice-cream is formed.
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| Brooklin shaking his ice-cream |
The highlight certainly was opening that bag and digging in! For those who want to try it again at home you need:
- Large zip lock bag
- Small zip lock bag
- 2-3 cups of ice
- 1/4 cup of table salt
- 200mL of milk
- teaspooon of vanilla essence
- sugar to taste (about a tablespoon)
- sprinkles, choc chips, crushed Oreo cookies etc.
Add milk, vanilla, sugar and sprinkles to small bag - seal and check for leaks!
Add the ice and salt to large bag and then put the small bag inside and seal.
Gently shake the bags for 5-7 minutes until the milk starts to solidify.
Remove small bag, rinse to remove salt and then enjoy!
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| Michael getting his ice-cream started |
DUE TO THE COLDNESS OF THE ICE AND SALT MIX - BE VERY CAREFUL WITH UNCOVERED SKIN!
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| Caitlin and Caleb sharing the shaking! |
I have to say the ice-cream was delicious! Who would have realised what a simple process it could be. When we stop to look around us, science is everywhere. Thank you Mrs Weild for sharing your science knowledge with such enthusiasm across the school.
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