2nd Way For my second step of this experiment, I decided to make ice cream the machine way. I was really excited because I was hoping that the machine way would produce much better ice cream. How it works in the machine way is way more simple than the manual way. You would have to chill your ingredients for a few hours for your ice cream to come out smooth and creamy. I used heavy cream, and regular milk for this version, so I was interested in seeing the results. The metal bowl in the middle of the ice cream machine is frozen over night, so you get the effects of the ice/salt. The way the ice cream make spins with the rods staying in place, makes it easy to mix the ice cream evenly. I turned the machine on, and let it go for about 25 minutes to get the best results. It came out perfect, people who tried it said it was the best ice cream they've had in a long time. I think the effects of it being made by a machine and having organic ingredients really played a role as well. In the end, I prefer the machine way because I can get more quantity and better quality of ice cream than when made in a bag. | For my first independent experiment, I decided to make ice cream. I had witnessed a few of my other classmates who had made icecream with a machine, and I decided to make an experiment out of it. My experiment was going to be comparing the science behind making ice cream the old fashion way (to the left you'll see a picture of a bag with ice and salt on top of it) and the science behind making ice cream with a machine. With making ice cream in a bag, there are a few more elements than the easy, machine way. You have to make sure the ingredients are chilled enough for it to be easy to freeze. You then have to make sure that your ingredients are inside another bag, so that you make sure your ingredients don't touch the ice and salt. When making ice cream this way, you usually have to shake the bag for a certain amount of time. In this case I didn't have a big enough bag or container for the outside, so I had to pour the ice and salt into a container so I could roll the bag of ingredients around. I had to wear gloves, because the salt lowers the freezing point of the ice and makes it even colder than you would expect. When you roll the ice cream around it breaks up ice crystals and helps the ingredients freeze into a smooth mixture called ice cream. I was a little disappointed when it came out because after manually rolling the ice cream for about 25 minutes, I tried it, and it was disgusting. I didn't add enough sugar and too much vanilla, and it didn't work out as well as I wanted it to. Next time I will definitely make sure I have the right measurements of ingredients and the right materials. |