Freezing Point Depression

Hope the title didn’t blow your mind, because it’s just the simple principle behind making your own ice cream!

  • The ice (in the large Zip-lock bag)  absorbs energy when it melts. 
  • The energy comes from whatever it is touching  around it (the air and the small Zip-lock bag filled with milk*, sugar and vanilla).
  • When salt is added, it lowers the freezing point of the ice, so even more energy has to be absorbed in order for it to melt.
  • This makes the ice even colder than it was before, so the mixture freezes quickly.
  • Watch out for brain freeze!!!

*Students with allergies used soymik.

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