Module 2: Chill
This week you’ll learn the role of ice and fat in creating a creamy ice cream!
Goal 1: Creamy
The first goal you’ll explore is how to make an ice cream, creamy.
States of matter
There are three states of matter:
All ingredients in ice cream are “matter”. When ice cream is made, these ingredients change state – like liquids freezing into solid ice crystals.
These changes affect how smooth and creamy the ice cream is.
Ice
Ice has a big impact on the creaminess of ice cream.
Do you remember what Rhys and Lisa said about ice crystals?
- Big, uneven ice crystals = icy, crunchy ice cream
- Small, even ice crystals = smooth and creamy ice cream
It’s time to do some exploration for yourself!
Activity 2.1: Ice crystal investigation
Investigate ice crystals and their impact on creaminess in extreme ice cream close-ups.
Fat
It’s not just ice that impacts the creaminess of ice cream. Let’s take a look at our second ice cream ingredient, fat.
Milk vs cream
Milk and cream are both fats. In ice cream, they coat the ice crystals as they freeze. This prevents them from getting too big and uneven.
Do you remember which ingredient has more fat?
Experiment 1: Ice cream in a bag
It’s time for your first ice cream experiment! Rhys and Lisa are back to help you get started.
Activity 2.2: Ice cream in a bag
Test how fat and freezing makes ice cream creamy by creating ice cream in a bag!
Poster: Yuck to yum
Using the stickers in your kit, rate each ice cream’s creaminess – from yuck to yum!
Reminder!
Start collecting trays and an electric beater. You’ll also need to freeze more ice, chill your cream in the fridge overnight, and place your cold plates upside down in the freezer.
Module 2 checklist
Mīharo. Today you:
- Unpacked ice cream goal 1: creamy
- Learned about changes of matter
- Explored how ice and fat impact creaminess
- Compared ice cream in a bag with milk vs cream