FORT WAYNE, Ind. (WANE) – This week Joe is again with a science lesson that merges science experiments with Sierra’s cooking segments. This week are going to make ice cream, through the use of a cooling precept.
Here’s what you’ll want: 5 to six cups of ice, half cup of salt, a gallon sized sandwich bag, a quart sized sandwich bag, 1 tbs. of sugar, 1/four tsp. of vanilla. half cup of half and half. You must also have gloves and a spoon for mixing.
Add half and half, sugar and vanilla to the smaller sandwich bag. Then seal the bag.
You’ll be able to add one other bag on prime of this bag to supply additional safety for the combination of you prefer to.
Add the ice to the gallon sized bag and sprinkle the salt on prime. Now, place the smaller bag inside the big bag of ice.
Lastly, shake the bag for 5-10 minutes. The longer you shake, the firmer the ice cream will probably be.
The science behind that is that the salt lowers the melting level of the ice. Warmth is transferred from the combination to the ice cubes. This causes a fast quiet down of the combination, inflicting the liquid to freeze into ice cream.
You’ll be able to improve the product by placing the ice cream into one other bowl and including toppings. You might additionally add some meals coloring to the combination to make totally different coloured ice cream.
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