Year 6 Week 5 Visual Art Activity

How to make ice-cream in a bag

Learning Intention: After the students have completed the lesson they will be able to: Explain the effect of salt and ice, and compare and contrast what happened to the ice-cream in the bag with salt and sugar and differences between the two. 

Success Criteria: After the experiment students should be able to explain in their own words the process of making ice cream in a bag, and the differences  when using ice and salt and the effect it has on the process of ice cream making and why?

Record , draw and discuss these findings with an adult and don’t forget to share.

Using just a few ingredients you can make your ice-cream at home.  We are currently learning and playing with simple kitchen science experiments.  Why kitchen science? because everything you need  is already in your kitchen cupboards.  There are so many cool experiments to do at home with everyday household items.  This experiment is sure to develop a love for not only being creative in art , but also learning through science.  Have lots of  fun kids and please remember to film, share and upload your work via email and/or google doc.

REMEMBER GET CREATING!

Materials

  • 1/4 cup sugar
  • 1/2 cup milk
  • 1/2 cup whipping cream (heavy cream)
  • 1/4 teaspoon vanilla or vanilla flavoring (vanillin)
  • 1 (quart) zipper-bag
  • 1 (gallon) zipper-bag
  • 2 cups ice
  • Thermometer
  • 1/2 to 3/4 cup sodium chloride table salt or rock salt
  • Measuring cups and spoons
  • Cups and spoons for eating your treat

Procedure

  1. Add 1/4 cup sugar, 1/2 cup milk, 1/2 cup whipping cream, and 1/4 teaspoon vanilla to the zipper bag. Seal the bag securely.
  2. Put 2 cups of ice into a plastic bag.
  3. Use a thermometer to measure and record the temperature of the ice in a bag.
  4. Add 1/2 to 3/4 cup salt (sodium chloride) to the bag of ice.
  5. Place the sealed zipper  bag inside the zipper bag of ice and salt. Seal the gallon bag securely.
  6. Gently rock the zipper bag from side to side. It’s best to hold it by the top seal or to have gloves or a cloth between the bag and your hands because the bag will be cold enough to damage your skin.
  7. Continue to rock the bag for 10-15 minutes or until the contents of the zipper bag have solidified into ice cream.
  8. Open the zipper bag and use the thermometer to measure and record the temperature of the ice/salt mixture.
  9. Remove the zipper bag, open it, serve the contents into cups with spoons.

The Science Behind Making Ice-cream and how it changes from becoming a liquid to a solid!

Ice has to absorb energy to melt, changing the phase of water from a solid to a liquid. When you use ice to cool the ingredients for ice cream, the energy is absorbed from the ingredients and from the outside environment (like your hands, if you are holding the bag of ice.)
Ideally, you would make your ice cream using “ice cream salt,” which is just salt sold as large crystals instead of the small crystals in table salt. The larger crystals take more time to dissolve in the water around the ice, which allows for more even cooling of the ice cream.
Click the link below to view this really cool way of making Ice-cream in a zipper bag!
Hello everyone, just a reminder as with last term Mrs Velardi would like to introduce my infamous Sketchbook entries!  Every week I will upload a video of a nature walk I have taken around our school.  May I add that our school looks absolutely beautiful, you are sure to be surprised on your return!  I will stop at a certain section, pause give commentary and ask you to add to your sketchbook from last term.   I then ask that you share your entry with me via Seesaw, email or google doc.

Contact Details:

Teresa Velardi (Art Teacher)

tvelardi@stgeorgepreca.catholic.edu.au