Kimber,+Cynthia,+Larissa

=Making Ice Cream: Trio La Glace= Kimber, Larissa and Cynthia toc This is Kimber's Report

Cynthia's Report [|CYNTHIA Communicating what I learned from my investigation into matter.doc]

Larissa's Report

Materials
1 Quart Ziplock bag 1 Gallon Ziplock bag 1/2 cup milk (whole, skim, soy) 1/2 cup whipping cream 1/4 cup sugar 1/4 teaspoon vanilla flavoring sodium chloride (salt) ice thermometer measuring cups (1, 1/2, 1/4) styrofoam cups plastic spoons
 * everything we need three times because we are doing the experiment three times

Experiment
We are going to make ice cream with plastic bags. We plan to do a demonstrational experiment at the same time we are doing a controlled experiment. We are going to test and see if whole milk, skim milk or soy milk is the best to make ice cream.

Our Results:
We were successfully able to make ice cream using just ice, salt and plastic bags. We then did additional experiments to see how different substances react to the mixture which created flavors such as chocolate and strawberry. To see more information on the specifics about the different reactions see our daily journals.

What We Learned:
We learned how salt affects how the ice cream is frozen. To make ice cream you must freeze why stirring which is what we did with the plastic bags. The salt melted the ice and created salt water which has a lower freezing point that pure water. This solution can then be colder then pure ice, which allows the milk mixture to solidify into ice cream.

SCIENCE OF ICE CREAM ACCORDING TO ALTON BROWN
Churn Baby Churn Part 1 media type="youtube" key="7NP5rCBjw_0" height="344" width="425" Churn Baby Churn Part 2 (more exact info on ice cream the way we make it start at 1:40) media type="youtube" key="nZMGuAJpguY" height="344" width="425"

__Daily Journal (What we did every day, and our results)__
December 1, 2008 __Whole Milk:__ -Temperature of ice (before we started): 2.5 degrees C -4 cups of ice used (2 cups, 1 cup after 6 minutes, another after 15 minutes) -Temperature of ice (after we finished): -4.5 degrees C __Skim Milk:__ -Ice Cream hardened after 8 minutes. -3 cups of ice used (2 cups, another after 6 minutes) __Soy Milk:__ -3 cups of ice used (2 cups, another after 6 minutes) -Ice cream thickened after 13 minutes, stopped at 15 minutes

December 3, 2008 (Chocolate Ice Cream) __All Milks:__ -2 tbsp. cocoa added -6/8 c salt in each plastic bag (double bagged all bags because they were leaking) -Whole milk took a really long time (maybe because we lost some ice-hole in ice cream bag)

December 5, 2008 (Strawberry Ice Cream) __Whole Milk:__ -1/2 cup strawberries in each bag -Ice cream done in 12 minutes -Strawberry worked the fastest

__Pictures by Kimber:__ This is what is used to freeze the ice cream. It is just plain salt that melts the ice and causes it to be colder.

This is how you make ice cream in the bag. This is how people used to make ice cream. __Ice Cream Research by Kimber__ __Molecules of Ice Cream__
 * USDA says to be ice cream it has to have 10% milk fat and minimum 6% non-fat milk solid
 * colloid, type of emulsifier (two substances that aren't normally mixed so that one is spread out through the other)
 * "molecules of fat are suspended in a water-sugar-ice structure along with air bubbles" (directly from website)
 * because there is air, ice cream is a foam
 * MUST be mixed and frozen at the same time...this is why we mix it in a bag of ice
 * is mixed and frozen to almost solid then put in a freezer
 * When the ingredients are in liquid format their molecules are moving not quickly but not slowly. Then because the ice and salt creates a temerature that will freeze the milk, the molecules start to slow down and become solid.

__Pictures by Cynthia:__

In this photo, A=air bubbles, C=ice crystals, F=fat and S=concentrated aqueous solution For more information on the properties of ice cream, click [|here]

__Ice Cream Research by Cynthia__ > For more information, click [|here], [|here], or [|here]
 * The salt lowers the freezing point of the ice, which in turn creates an environment in which the milk can freeze into ice cream.
 * Large crystals dissolve more slowly than small crystals. This allows time for the ice cream to freeze more evenly.

__Larissa's Pictures__

__Larissa's Ice Cream Research:__ __Molecules of ice cream:__ The molecules of ice cream at first at its liquid sate move around a lot but as it turns into a more of a solid form the molecules start to slow down. __The science behind making ice cream:__ The group got to see hoe the effect that ice had on the ice as it lowered the freezing point of the ice cream allowing it to soildfiy faster and become ice cream. All so the sugar lowers the tempurature that ice freezes. Than as the ice cream freezes the concentration of the sugar increases and then decreasing the freezing point of ice cream further this prevents it from freezing totally solid. __What I learned:__ I learned more about ice. I don't know that ice could do that to ice. Also it showed me the changes of matter. As the ice cream went from liquid to solid because of the ice and the salt. I thought that it really opened my mind to everything that you can do in the world of science. __Works Cited__ http://recipes.howstuffworks.com/ice-cream.htm http://podcast.sciam.com/sa_podcast_060705.mp3
 * “Ancient civilizations have served ice for cold foods for thousands of years. Mesopotamia has the earliest ice houses in existence, 4,000 years ago, beside the Euphrates River, where the wealthy stored items to keep them cold. The pharaohs of Egypt had ice shipped to them. In the fifth century BC, ancient Greeks sold snow cones mixed with honey and fruit in the markets of Athens . Persians , having mastered the storage of ice, ate chilled desserts well into summer. Roman Emperor Nero (37–68) had ice brought from the mountains and combined with fruit toppings.” -Wikipedia
 * It takes 12 lbs. of milk to make just one gallon of ice cream.
 * The U.S. enjoys an average of 48 pints of ice cream per person, per year, more than any other country.
 * Salt and sugar lowers the temperature at which water freezes.
 * Air increases volume to ice cream
 * As the ice cream freezes the concentration of the sugar increases and then decreasing the freezing point of ice cream further this prevents it from freezing totally solid.