Ice Cream Making:

A Performance Task Submitting as a Partial

Requirement in Science
Group 3
I-Ice cream
Christian Luigi Crisolo
Randolph John Javier
Christian Paul Rodriguez
Francis Ian Talusig
II-Reflection
Maria Bernadette Abel
Wilfred A. Oriel
Grade 8-Endurance
December 16, 2015

I-Acknowledgement
First of all, we would like to thank our parents for helping us, for making this
experiment possible. Without them, we would have finished nothing. We thank them for
giving us the ability to buy our needs for the experiment like the ingredients. We would
like to thank the Talusig Family for letting us do this at their home. We would also like to
thank each member of the group for their help, for each of their contributions. Without
each other, we are like trees without trunks or branches or like buildings without
foundation.
II-Procedure and Materials
A-Procedures
1. Combine the ingredients for your ice cream mixture following the recipe. Chill the
mixture over an ice bath. Meanwhile, freeze an empty freezer-safe shallow bowl or pan.
Stainless steel works well for this.
2. Place the cold mixture into the cold pan.
3. Chill for about 20 minutes and check your ice cream. As the edges start to freeze, stir
the mixture rapidly with a whisk or spatula to break up the partially frozen ice cream.
This will help make it smooth and creamy. You cannot over-beat. Return to the freezer.
4. Stir ice cream vigorously every 30 minutes until it is firmly frozen. This may be
repeated 4 to 5 times until mixture is smooth and creamy. If ice cream becomes too
hard, place it into the refrigerator until it becomes soft enough to beat and continue the
process.
5. Ripen the ice cream by storing it in a covered freezer container until ready to serve.
B-Materials
Sugar

Condensed Milk

Whole milk

Cream

Water

Vanilla Extract

Cream-o Cookie Sandwiches

Rock Salt

III-Questions
1. What are the basic components of ice cream?
The ice crystals are created when the water-content in the base starts to freeze,
they put the "ice" in "ice cream", giving solidity and body. The size of the crystals
determines whether the ice cream is fine and smooth or coarse and grainy, and also
determines the perceived temperature as it hits your tongue: grainy ice cream will feel
colder than a more smooth-textured mixture. The concentrated sweetened cream coats
each of the many millions of ice crystals, and sticks them together. Semi-crystallized
globules of milk fat knock together when the ice cream is churned, and form long, pearllike strands that wrap around the air bubbles, yielding a stable foam, and giving ice
cream most of its volume. Air cells are trapped in the ice cream mix when it is churned.
They interrupt and weaken the matrix of ice crystals and cream, making that matrix
lighter and easier to scoop and yielding a melty, luscious mouthfeel. The more air
bubbles there are and the smaller they are, the smoother the ice cream will be.
2. Why emulsifiers and stabilizers are important in making ice cream?
These Ice Cream Stabilizers are also known as emulsifiers, which are used to
carry as one things like oil and water that dont usually want to combine together. One of
the most common emulsifiers is egg yolk, which makes things like mayonnaise and
Hollandaise sauce possible. In the case of ice cream, its the water (in the milk) and the
fat (in the cream) that dont want to mix together. Most commercial Ice Cream Stabilizer
mixes seem to use stabilizers instead of egg yolks.
3. What are the basic steps of ice cream making which are related to chemistry?
The discovery of freezing point-depression (=artificially lowering the freezing
point of ice) is considered as the big dividing point in the history of ice cream making.
Before, humans had had to make do with the snow and ice that could be found in the
nature, and mix it with whatever nice things they could find. With freezing pointdepression technique, however, tasty liquids could suddenly be frozen (sufficiently) solid!
So, how does it work? Usually, ice and (rock) salt is mixed together. By mixing ice and
salt, the freezing point of the ice is lowered. The ice becomes even colder than normal

so cold that this ice-salt mixture can freeze other liquids. This physics phenomena is the
core of many ice cream machines to this very day

IV-References
https://www.linkedin.com/pulse/three-basic-components-ice-cream-william-wang
http://www.amsybiofoods.com
http://www.icecreamnation.org/science-of-ice-cream/
http://www.chemistryislife.com/the-chemistry-of-ice-cream-1