The Ice Cream Experiment

Did you know ice cream could be scientific? 

 Ice cream companies hire food scientist to help them make it! I call this next experiment The Ice Cream Experiment because we are going to learn how the process of ice cream going from liquid to solid.

 

 

Here is what you will need:

whole milk

1 teaspoon of unflavored gelatin

3 tablespoon of honey

1/3 cup of evaporated milk

1 tablespoon of vanilla extract

 

 

Before you get started Turn your freezer to the lowest setting. For best results use a metal bowl and freeze it ahead of time.

Put 2 tablespoons of whole milk and 1 teaspoon of gelatin in a sauce pan. Let it sit for a minute.
Next warm the mixture on low heat and stir until the gelatin is dissolved.

*** For ice cream you want small crystals. That's how it stays smooth and creamy. Big crystals form when there is too much water and it's not blended well. That is why it is important to follow all the steps very carefully. ***

 

Remove the pan from the heat and sir in 3 tablespoons of honey and 1/3 cup of evaporated milk. 

***Invert sugars such as honey work better than granular sugar to keep ice crystals from forming.***

Pour the mixture into your cold metal mixing bowl and add 2/3 cup of whole milk and 1 tablespoon of vanilla. Stir well. Cover with plastic wrap and put it in the freezer.

An hour later check the mixture and make sure it is partly frozen. If not, put it back in the freezer and keep checking until it is partially frozen.

Mix the icecream with an electric mixer until it is fluffy.

***To have the right texture ice cream needs air mixed into it. Mixing also creates smaller fat molecules that hold bubbles of air in place.*** 

Cover it up again and freeze for at least two more hours. Once it is really frozen you may want to let it soften up a little bit so that you can scoop it out.

Now that you know how to make ice cream the fun part is putting toppings on it. For example you could put whip cream, sprinkles, or strawberries on it.

And then eat it!

Ta Da!