Spectacular Science Saturday-Ice Cream in a Bag
Tomorrow is national ice cream day. So i thought it was a great day to start off our week. The first thing you’re going to need is a gallon sized bag with about five to six cups of ice, two quart, sized baggies, half and half salt. If it’s coarse salt it’s easier to work with sugar and then vanilla and then measuring cups and teaspoons, of course, so the first thing we’re going to do is we’re going to take one of our bags and put it inside of another bag. Here: okay, we’re gon na pour a half cup of half and half into the bag that this side. The next thing we’re going to need is a tablespoon of sugar. Then we’ll need a teaspoon of vanilla. Put that in there too. Okay and we’re gon na close up both of the bags super tight and try to get all the air out as much air as possible. Close up this one. There we go we’ll, shake it we’re, gon na shake it all up, so everything’s all put together there, oops there’s, still a little later in there. Okay, then, the next thing we’re going to do is we’re, going to take our salt and we’re, going to put a half cup or a fourth cup. Excuse me of salt and get it to pour out here. We need a fourth cup of salt we’re, going to put it in the bag and then put our bag of our ice cream mixture in to the bag and then we’re gon na.
Take it as long as you need to get a thick ice cream consistency. All right let’s see how long that will take all right we’re back so after about 25 minutes of consistent shaking of the bag, we’ve got a nice soft serve ice cream done so you’re probably wondering what the science is behind this experiment and it’s pretty simple: the Salt added to the ice lowers the temperature of it kind of like it does when we put road salt on the roads to make them not icy anymore in the winter. In order for the ice to melt, it needs to absorb the heat from its surroundings, like the ice cream mixture in the bag. So the ice pulls the heat away from the mixture create of the ice melt and then creating ice cream to freeze is pretty cool.