Hill’s chemistry class whips up ice cream

Monday, March 2, chemistry teacher Karen Hill created a lab for her students to make ice cream. This lab may seem a little funny for chemistry and not foods, but there is actually a reason behind it.

“I created this lab so that the students understand that the freezing point of water can be reduced by putting in a substance,” Hill said. “Not only did the students perform this lab, they also were able to enjoy the tasty ice cream treat.”

To create the best ice cream, the students were supposed to reach zero degrees Celsius. The class made a solution of ice water and salt and got the temperature close to -10 degrees Celsius.

“I thought the lab was fun, and the ice cream was really good,” Melissa Alexander said. “I will definitely be making that again!”

Here’s the recipe:

4 eggs

2 ¼ cups sugar

4 ½ tablespoons vanilla

½ gallon whole milk

2 pints half and half

2 pints whipping cream

Using a wire whisk, mix the eggs, sugar and vanilla until fully blended. Add the whole milk, half and half and whipping cream. Put ice cream mixture in a tin can. Put the tin can in ice water with salt that has reached a temperature of approx. -10^oC. Stir the ice cream mixture until frozen. Enjoy!