We celebrated the last day of Science Club by making our own ice cream!!
The inside bag contains milk, sugar and vanilla. The inside bag goes in the outside bag along with some ice and salt. The whole setup goes inside a bin or bucket so you can shake it without freezing your hands off. When ice and water are placed in contact:
- Molecules on the surface of the ice escape into the water (melting)
- Molecules of water are captured on the surface of the ice (freezing)
The balance between freezing and melting can be maintained at 0°C, the melting point of water, but adding salt upsets the balance, lowering the freezing point. This makes the ice melt faster and you can enjoy your ice cream in 10-15 minutes!!