tips for make ice cream

Tips

• For older students, have them connect the ice cream making process to colligative properties.^[4]
• If you can, use larger salt crystals (e.g. rock salt). Larger salt crystals take more time to dissolve in the water around the ice, which allows for even cooling of the ice cream.
• If you prefer a lower calorie ice cream that is not as rich, use artificial sweetener instead of sugar. You can also experiment with other types of milk.
• Flavor combinations are almost limitless. Chocolate syrup is a basic option. Don’t be afraid to add your favorite fruits or nuts! Various flavor extracts that are available in your grocery store's baking section can lead to more exotic variations. Try combining mint extract with chocolate, or adding small chocolate chips.
• If you use blueberries, crush them first. Whole blueberries will become little rocks rather than mixing nicely with the ice cream.
• For large groups, mix several quarts of ice cream mix and divide it into bags, rather than having each individual child mix their own (that gets messy).
• When you use the mixer that has the removable canister, put the canister in the freezer overnight. Then put it straight into the mixer, and the mix into the canister while it is still very cold. This cuts down on ice crystals, and gives a smoother ice cream.