You can easily make ice cream at home, with fresh ingredients. A fun activity for those hot but rainy summer days. And you’ll be astonished to know that there is some science in making ice cream. Homemade ice cream is best eaten straight away but will keep in the freezer for a couple of weeks.
What you’ll ned to make ice cream:
- 150 ml double cream
- 3 Tablespoons of icing sugar
- 2-3 drops of vanilla essence
- 100 g rasberries
- Spoon or fork
- Sieve (optional)
- Small containers with lids
Pour the double cream into the bowl and whisk it for about 5 minutes. You can ask your child to whisk it by using a hand held whisk or an electric one. Even from a young age little ones like to help and it helps them develop hand eye coordination.
When the cream has become nice and thick, either sieve in the icing sugar or just add it with a tablespoon. Mix well. Add 2-3 tablespoons of vanilla essence, mix some more, then add and squish in the raspberries. The mixture should be soft and pink.
Pour the mixture in several small containers, put the lids on and set a timer for 45 minutes. When the time is up, take the containers out and using a spoon or a fork, stir the ice-cream up thoroughly. Put it back and then do the same again 45 minutes later, and again 45 minutes after that. So that’s 2 stirring intervals of 45 minutes. After the ice cream has been in the freezer for about 2 hours total (so an additional 30 minutes after the final stir), it should be ready to eat.
You can also try other fruit, such as strawberries, blueberries, bananas or chocolate chips.
Here’s a quick video showing this recipe in action:
The Science in making ice cream
You can also add to the experience with school age children by explaining the science behind ice cream. Whipping ads air to the cream which is then trapped by the fat molecules and this makes the cream into a thick foam. When you freeze it, the water content in the ice cream will form crystals. The smaller the ice crystals, the smoother the ice cream so you need to stop the ice crystals growing by freezing it quickly and breaking them up at regular intervals.
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