From: Marc Kossover (zeke_kossover@yahoo.com)
Date: Tue May 10 2005 - 07:33:37 PDT
Message-ID: <20050510143337.30158.qmail@web53405.mail.yahoo.com> Date: Tue, 10 May 2005 07:33:37 -0700 (PDT) From: Marc Kossover <zeke_kossover@yahoo.com> Subject: Ziplock Ice Cream
From: "Algis Sodonis" <asodonis@urbanschool.org>
> In another smaller ziploc bag, about 1 cup milk, 1
> teaspooon coffee creamer a few teaspoons sugar and
> some vanilla extract to taste
> additional stir-ins can be optional.
I have made this before, and each year I have
colleagues who make this along with liquid nitrogen
ice cream. I do recommend a closer match to 1/2 cream
and 1/2 milk and ditch the creamer. See below. Cream
isn't so expensive if you buy it in bulk at a
warehouse store.
However, this lab is made better by having the
students do different things. Science Zen Motto: Only
through experiment will one obtain enlightenment.
I feed the students some ice cream then ask them what
do they think is necessary to make it. Eventually I
tell them the ingredients (or we look on the
container). Then we speculate about what is important
before we break up into groups where each group tries
something different.
Group 1: No salt in their ice.
Result: Milk won't freeze at 0 degrees C with all the
dissolved lactose and added sucrose. This group will
never get ice cream.
Group 2: No kneading or mixing. Put together and then
just place into the larger bag.
Result: Popsicle ice cream with large crystals and
puddles of liquid fat.
Group 3: No sugar.
Result: Slightly more crystalline ice cream. Only a
little less sweet.
Group 4: No cream.
Result: Large crystals. Tends to freeze very hard.
Feels very cold in the mouth. Since the key to ice
cream is to create many small crystals and then
lubricate them with fat so that the don't stick
together, getting rid of the cream tends to make the
ice milk into a single block. The powdered coffee
creamer is almost pure fat with stabilizers that allow
a small amount to do what the bulk of cream is
necessary in regular ice cream. Also, as water has a
higher specific heat than fat, the a greater amount of
it will make the overall product seem colder.
Group 5: The Right Stuff and the Right Method
Result: Ah, perfect ice cream.
Of course, you can come up with even more variations,
especially if you have a friend in the restaurant
trade and can get pasteurized egg yolks.
__________________________________
Do you Yahoo!?
Yahoo! Small Business - Try our new resources site!
http://smallbusiness.yahoo.com/resources/
This archive was generated by hypermail 2.1.3 : Mon Aug 01 2005 - 16:06:48 PDT