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Scream for Ice Cream |
작성자 |
운영자 |
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1,371 |
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| | |  |  | 자신만의 아이스크림을 만들며 얼음의 화학적 성질을 알아본다. | |
|  | | |  |  | 1/2 cup whole milk (skim or 1% don't work as well), 1 Tablespoon sugar, 1 teaspoon vanilla extract, chocolate syrup, or any other flavor you like, 1 spoon, 1 small Zip-Lock bag, 1 larger Zip-Lock bag, 2 cups of crushed ice, 6 Tablespoons of regular table salt
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| | | |  |  | | | | 1. Combine the milk, sugar, and flavoring together in the small zip lock baggie, seal it and shake it a few times so everything is well mixed. |
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| | | | 2. In a bigger zip lock baggie, add the crushed ice and table salt. |
| | | | | | | | 3. Put the smaller baggie into the bigger baggie that has the salt and ice in it. Seal the bigger baggie. |
| | | | | 4. Gently squish the two baggies together for about 5-10 minutes. | | | | | | | 5. As you do this, watch how the milk mixture is binding together. It is up to the ice cream creator (you!) to decide on how thick the ice cream will be. The longer you squish it, the thicker it will be. So, you can decide when the ice cream is ready! |
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| | | |  |  | The salt we add to the ice creates salt water which is actually colder than ordinary water. In other words, salt water has to get colder than 32 degrees F (or 0 degrees C) before it will freeze. In this case, the milk is like regular water and freezes when surrounded by the colder salt water. This allows the ingredients to mix together so they form ice cream.
- 이 실험은 우유와 소금물이 만나 아이스크림이 되는 과정을 보여주며 보통의 물보다 차가운 소금물이 우유를 얼리는 모습을 보여준다. | |
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Scream for Ice Cream
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