Our family doesn’t currently own a car so all of our travel is done via our own two feet, biking, and the occasional bus ride. On really hot days this causes us to ravenously burst through the door in search of cold stuff to shove into our mouths.
I came across this fantastic recipe for homemade ice cream last year. We have enjoyed it several times both as a family and in our Science Kiddo classes. The thing I like the most about about this ice cream is that you don’t need any special equipment or ingredients to make it. Plus, it is a delicious and refreshing way to learn some science!
We talked about the magical science of how salt and ice cubes work when we did our Fishing for Ice experiment and when we made our delicious fruity slush. When you add salt to ice, it lowers the freezing point of the ice, making it melt. You are left with a salty-icy-watery mixture that is much colder than 32°F. The temperature of your salty mixture is close to 0°F! (You can verify this with a thermometer.) This temperature is cold enough to freeze milk, thus enabling you to enjoy yummy homemade ice cream in less than 10 minutes. Put it atop your morning waffle if you so desire.
1/2 C. milk (whole works best, but any variety will be fine)
1 Tbsp. sugar
1/4 tsp. vanilla
8-10 C. Ice
6 Tbsp. salt
- Add milk, sugar, and vanilla to the small baggie. Seal the bag, being careful to release excess air.
- Add ice and salt to the bigger baggie.
- Place the small baggie into the large bag of ice and salt. Seal the large bag.
- Shake for about 5 minutes or until the milk mixture turns into a soft solid.
- This is the tricky part: Open up the large bag, remove the small bag and rinse it off quickly in cold water (pay special attention to rinsing off the opening). You don’t want any of the salt water getting into your sweet and creamy ice cream!
- Either grab a spoon and eat your ice cream right out of the bag, or pour your ice cream into a bowl. Either way, eat it and enjoy!