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I first did it when I was in my high school and it was a part of my school syllabus. I hope you too did it when you are at the school. It is a very easy process and you don't need many ingredients.

Ingredients needed

2 cups ice
1/2 cup of milk
1/2 cup of heavy cream(whipping cream)
a quarter cup sugar
6 tablespoons NaCl(rock salt)
1/4 teaspoon vanilla

Other material needed

thermometer
1 quart ziploc bag
1 gallon ziploc bag
spoons
measuring cups

Procedure

* Put 1/4 cup sugar, 1/2 cup whipping cream, 1/2 cup milk, and the vanilla in a quart ziploc bag and seal it. Keep this bag aside.
* In the gallon ziploc bag, put the two cups of ice taken.
* With the help of the thermometer, measure the temperature of the ice in the gallon ziploc bag and note the temperature.
* Add 6 tablespoons of table salt to the ice in the gallon ziploc bag.
* Now take the sealed quart ziploc bag and place it inside the gallon ziploc bag containing the ice. Seal this gallon ziploc bag securely.
* Hold the top seal of the gallon bag and gently rock the gallon bag from one side to the other.
* Continue to do this for about fifteen minutes. In this time, the contents of the quart bag are solidified.
* Now open the seal of the gallon bag and measure the temperature.
* Remove the quart bag from the gallon bag and open it. Serve the solidified ice cream in cups and the ice cream is ready to eat.

How the ice cream was prepared

To melt, ice absorbs energy from outside air and transforms into water. When you use ice to cool the ingredients of the ice cream, the ingredients absorb the energy from relatively cooler ice. This makes the temperature of ice to go high and also makes the temperature of the ingredients to reduce. Salt is added to the ice as salt has the ability to lower the freezing point. This makes it less prone to melt by taking the energy from the environment. So it don't melt so easily as it does without the salt.

The added salt reduces the temperature of the ice and in turn reduces the temperature of the ingredients making them to freeze quickly. You can notice the temperature differences of the ice from the measured readings. You can see the difference between the temperature recorded before closing the gallon bag and the reading noted after opening the same bag.

You can use other types of salts alternatively in the place of the table salt and you see the same results.

You too can prepare ice cream in this process and believe me, it tastes very good.

Source

Chemistry reference books

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