Freezing Ice Cream
published by tapanga on Jul 17, 2011
Lab….
Apparatus
1. 125 ml half and half2. 75 ml whipping cream3. 30 ml sugar4. 3 ml vanilla5. 30ml pasteurized egg substitute6. 1-quart resealable plastic bag7. Dash of salt8. 230 g ice9. 1 gallon resealable plastic bag
Observations [ the observations are of collecting data through-out more than one day of lab. Also done in groups of 3-5 people, and each take their own notes than shared and made/got the average of all of ours together and came up with these observations ]
Variation 1 2 3 4Initial Temperature of cream mixture 10 -6 9 11Initial Temperature of ice -3 -9 0 0Final Temperature of ice & salt mixture -5 -7 -7 -1Final temperature of ice cream 0 -3 -3 -2Consistency Creamy, runny Creamy chunky Creamy thick
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