Module 3: Whip
This week you’ll learn how sugar and air help make ice cream scoopable!
Goal 2: Scoopable
The second goal you’ll explore is how to make an ice cream, scoopable.
Sugar
We all know sugar is good at making things sweet. But do you remember the other thing it does to ice cream?
Freezing point depression
Sugar lowers the freezing temperature of ice cream. This keeps it soft in the freezer instead of frozen solid. And when something is soft, it’s much more scoopable!
You can test this by observing two samples that your kaiako has frozen:
- Sample one: water only
- Sample two: water and sugar
Has the sugar water frozen differently? Why do you think that is?
Air
For something you can’t see, air has a huge effect on the scoopability of ice cream.
Overrun
Overrun is the special name for how much air is added into ice cream.
Food scientists calculate overrun by working out the weight difference between 1 cup of ice cream mixture and 1 cup of ice cream. This tells them how scoopable the ice cream is.
Activity 3.1: Light as air
Compare two samples of cream to explore how air impacts scoopability.
Experiment 2: Ice cream on a cold plate
Bring together everything you’ve learned about scoopability in your second ice cream experiment! Rhys and Lisa are back to walk you through it:
Activity 3.2: Cold plate creations
Test the science of scoopability by creating and comparing two ice creams on a cold plate.
On screen instructions: Cold plate
Display these instructions on a big screen in class during the cold plate activity.
Poster: Goal 2: Scoopable
Using the stickers in your kit, rate each ice cream’s scoopability – from yuck to yum!
Karakia kai
Te reo Māori
E Rongo,
E Rongo
Homai ngā tipu
Hei whakakī te tīnana
Hei oranga
Au eke, au eke
Hui ē!
Taiki ē!
Translation
Rongo-mā-Tāne (guardian of cultivated foods)
Share with us your food
As sustenance for the body
For wellbeing
Draw together!
It is affirmed!
Reminder!
Make sure you prepare sugar water before the next module.
Module 3 checklist
Mīharo. Today you:
- Unpacked ice cream goal 2: scoopable
- Explored how sugar and air impact scoopability
- Compared whipped and unwhipped ice cream on a cold plate