Ice Cream Magic · Connected Through Play

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Ice Cream Magic

Last week, I shared a simple homemade ice cream recipe and asked for your favorite flavors. I also teased we'd have something more in-depth and here we are. For the full activity, along with variations by age go to the Curious Kitchen Lab in the classroom and select #Ice Cream Magic

Ice alone is cold, but ice mixed with salt becomes even colder. That extra drop in temperature is enough to turn a sweet liquid into creamy homemade ice cream.

Gather Your Gear:

Ice Cream Mixture

120 mL (½ cup) milk, half-and-half, or a combination
15 mL (1 tablespoon) sugar
1.25 mL (¼ teaspoon) vanilla extract

Freezing Mixture

About 700 g (3 cups) ice
75 g (⅓ cup) table salt or coarse salt

Supplies

1 small zip-top bag
1 large zip-top bag
Kitchen towel or oven mitts
Measuring cups and spoons
Bowls and spoons
My Science Notebook (optional)

Optional toppings

Cooled caramel from From Sugar to Caramel
Sugar crystals from Crystal Makers, if prepared using food-safe materials

Be sure to wash your hands thoroughly before handling food.

Check both bags carefully for holes before beginning.

Steps

Combine the milk, sugar, and vanilla in the small zip-top bag. Press out excess air and seal tightly.
Fill the large zip-top bag with the ice and sprinkle the salt evenly over it.
Place the sealed small bag inside the large bag and seal the large bag tightly.
Wrap the bag in a towel or use oven mitts. The outside will become very cold.
Shake, roll, and gently turn the bag for 5 to 10 minutes.
Check the ice cream. Continue shaking until it becomes thick and creamy.
Remove the small bag and wipe away any salty water before opening it.
Scoop the ice cream into bowls. Add optional toppings if desired.
Watch how your ice cream changes as it begins to warm.