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## #454. Making Ice Cream!

Games, level: Elementary
Posted Tue May 26 19:39:16 PDT 1998 by Early Childhood Mailring Subscribers ().
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Materials Required: see each below
Activity Time: varies
Concepts Taught: making ice cream!

I was asked by a couple of people to share some of my ideas from my ice cream unit, so here goes.
I only have one book of my own that is about ice cream it is a big book from Newbridge Make Mine Ice Cream, by Melvin Berger.
--graph the classes favorite kind of ice cream
--graph the way you like your ice cream served --in a cone, dish, sundae
--create your own weird ice cream flavors I usually discuss how they put just about anything in ice cream now and then tell the children that they can create their own flavor of ice cream. I have them draw a picture of the ice cream and tell me write what they think it would taste like. I often remind them that they need to identify the base flavor and then the "secret ingredients:
--make our own ice cream

--pom pom ice cream addtion. I have done this a couple of different ways. I usually put a bowl of pom poms in the middle of the table and have sheets of paper that look like ice cream boats and ice cream cones. I have the children do two colors at a time and then they tell me that two scoops of chocolte and two scoops of vanilla makes five scoops of ice cream. I do not have the children record their answers because I do not have my children write out number facts. We do mental math and the children count up and count down to get their answers. I could tell a child that I want ten scoops of ice cream and I want three to be chocolate and the rest strawberry. How many scoops of strawberry do you need to add. The child would then say ten, nine (one finger), eight (two fingers), seven (third finger), therefore they would need to add seven scoops. They could also count up from three to ten keeping track of the numbers in between
--we also make a compliment cone. this is a great way for the children to show each other that they appreciate them. I put the names of all of the children in a hat and they choose one name. I give them a paper ice cream scoop and they have to write a positive comment, that has nothing to do with apperance, about that person. I put all of the scoops on top of a paper ice cream cone and hang it for all to see. At the end of the unit I take down the class cone. Each child makes a paper ice cream cone they get the scoop from a friend and one from to to put on their own cone to take home
--The big ending is an ice cream social. I ask the parents to donate all of the items need to make ice cream sundaes. Each child need to decided what they want on their sundae and fills out an order form and then we make sundaes and enjoy
I hope this makes sense. I will do this as my last unit of the year and that is not until the week of June 15th and then we still have two days the week after, and we only had one snow day and did not have to make that up.
Lori/K/MA

Objective:

After making ice cream, students will be able to show how salt lowers the freezing
point of water.....

You will need:

Milk, Cream, or Half & Half
Vanilla extract or Chocolate syrup
sugar
ice
salt
baggies (ziplock) (large and small sizes)
some newspaper

Start introducing the lesson by talking about the freezing point of water. Speculate if there is any way
to make that lower. Ask if students know what the stuff is that they put on the road in the winter
here in Minnesota.

Discuss the fact that we put salt on the roads to help melt ice and prevent slippery conditions. (Salt
lowers the freezing point of water.) You can also describe how this allows us to make ice colder by
adding salt. You can demonstrate this, or do small group investigations by using a thermometer in a
plain cup of water, then adding just ice, then salt to it.....the students can record the temperature for each step.

Making ice cream:

Each student gets a sandwich size ziplock baggie to which these ingredients will be added...

One teaspoon of sugar
2 oz. of milk, cream, or Half & Half
a dash of vanilla extract or about 1/2 teaspoon of chocolate syrup.

After the ingredients have been added, seal the baggie and squish everything around to mix it up.

Put three or four of the students baggies into a large ziplock baggie about half full of ice, and with
about 5 oz. of salt... then wrap the big baggie up in newspaper so that it looks like a tootsie roll.
Have two students take one end each, and shake the 'tootsie roll' for about 5 min.

You now have ice cream!!!! Pass out spoons and eat!

Hope it's yummy! Tara O.

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Hi,
I have lost my recipe for making ice cream in a bag. I would like to make it on Thursday. I know it is short notice, but I thought I knew where to find my copy. I hope someone can help me.
Thanks,
Angie

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This is the one I used. I got the little milk cartons that they get at lunch and it was enough for 2 students. That way they had their choice of choc. or "white". I also had trouble with some of the bags leaking. I sealed the ziplock sandwich bag with masking tape, and when finished I dipped that bag in water so there wouldn't be any salt left on their bag.

1/2c milk
1T. sugar
1/4t vanilla (or other flavoring) I put the vanilla even in the choc. milk.

Place all ingredients into a pint-sized Freezer baggie and seal In a gallon size Freezer baggie fill 1/2 way with ice, and add 6 T. of rock salt on top of ice
Place pint size baggie inside gallon size baggie and seal tight!
Shake and shake and shake ( my kinders hands got cold) It will become a solid in about 4 min. or so

Eat quickly... Ice cream melts

Enjoy.. We had fun with this activity.

Sandy/K/Mo I thought about doing this with mittons when we read the mitton.

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Thanks to all of you who responded so quickly with the recipe for ice cream in a bag. We will be making it tomorrow morning and afternoon. I have two (2 1/2 hours each) classes each day. I know that they will be excited. Thanks again. Have a blessed day.
Angie

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Here they are.

Lab Techniques Good Enough TO Eat (Mark Twain Media Inc Publishers)

Intro. How is cooking similar to chemistry? Both involve following directions well enough to avoid catastrophe!

Objective: In this activity, we will practice measuring length, mass and volume using metric units. The end product will be an indicator of your ablity to measure accurately. If your measurement skills are very good, your result will be good enough to eat!

Procedure: 1. Measure 16 cm from the bottom of a large plastic bag and use the pen at your lab station to mark the height.

2. Fill the bag to the line that you marked with ice (from the cooler).
3 MEASURE out 100 mL of ROCK SALT, and pour it over the ice in the large bag.
4 Take a new, small plastic bag and mix the following ingredients into this bag:
a. 100 mL MILK
b. 20 mL SUGAR
c. 2 drops of VANILLA EXTRACT
5. Seal the contents of the small bag (make sure the bag is "ziplocked"). I used masking tape on top of the ziplock.
6. Place the small bag inside the large bag of ice.
7. Seal the large bag (with the small bag inside). Make sure the bag is "ziplocked".
8. Mover the ice in the large bag around so that it surrounds/covers/suppoerts the small bag.
9. Time 1-minute intervals. At the end of each 1-minute interval, turn the bag over onto the other side. (Arrange ice cubes so that they surround the small bag inside.)
10 Repeat the 1 minute "flippings" a total of 10 times.
11. At the end of the tenth minute (10 1-minute flips), time 30-second intervals and flip the bag every 30 seconds for 5 minutes (10 30-second flips).
12 At the end of the 20 flips (10 flips 1 minute apart and 10 flips 30 seconds apart), ask your instructor to check to see if your solution has completed its reaction.

Ice Cream in a Bag (serves 1)

Ingredients: 1/2 c. milk ( I let them pick white or Choc. milk)
1 T. sugar
1/4 t. vanilla (or other flavoring)

1. Place all ingredients into a pint-sized FREEZER baggie and zip.
2. In a gallon size FREEZER baggie fill 1/2 way with ice, and add 6 T rock salt on top of ice.
3. Place pint size baggie inside gallon size baggie and seal tight!
4. Shake and shake and shake!
5. It will become a solid in about 4 minutes or less!
6. Eat quickly! Ice cream melts fast.

Hope these help everyone out.
Sandy/K/Mo

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