Crystallization of milk-- Cookies and cream ice cream
5. Pocky (optional)
6. A plastic bag
1. Pour milk into the plastic bag and seal it tight with a little air inside.
2. Lay the bag in the tray prepared and pour ice onto the bag.
3. Pour salt onto the ice and mix them thoroughly.
4. Use a tool to push the ice towards the bag and keep pushing until the milk becomes more solid.
5. When the milk seems a little solid, take out the bag and rinse it on the outside.
6. Crack the Oreos into smaller pieces and put them into the bag, then squeeze the mixture to spread the Oreos and the milk thoroughly.
7. Once again shut the bag's lid and do step 2-5
8. When the mixture looks nice and creamy, put the ice cream into cups and decorate with pockies.
9. Ready to serve!!
1. Don't let salt enters your mixture, or you'll be eating sea ice cream.
2. Don't make it vacuum in the bag-- Or let in too much air neither!
3. Make sure the bag doesn't have any holes in it or the salts will be getting their way in
The first time was a success! The ice cream tastes nice and yummy! But in the second time, we didn't change the bag so it had holes in it, making the ice cream all salty.
1) why do we add salt to the ice? To make it colder and faster for the milk to freeze.
2) why do we add the cookies and other things, only after the milk has frozen slightly? If we mix them before, the milk would take a lot of time to freeze.
3) what are two factors that affect the freezing you think? The ice and the salt.
4) why do you need a bit of air in the bag? The air will make the ice cream soft and fluffy.