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Making Ice Cream

History of Ice Cream

Once upon a time, hundreds of years ago, Charles I of England hosted a sumptuous state banquet for many of his friends and
family. The meal, consisting of many delicacies of the day, had been simply superb but the "coup de grace" was yet to come.
After much preparation, the King's French chef had concocted an apparently new dish. It was cold and resembled fresh-fallen
snow but was much creamier and sweeter than any other after-dinner dessert. The guests were delighted, as was Charles, who
summoned the cook and asked him not to divulge the recipe for his frozen cream. The King wanted the delicacy to be served
only at the Royal table and offered the cook 500 pounds a year to keep it that way. Sometime later, however, poor Charles fell
into disfavor with his people and was beheaded in 1649. But by that time, the secret of the frozen cream remained a secret no
more. The cook, named DeMirco, had not kept his promise.

This story is just one of many of the fascinating tales which surround the evolution of our country's most popular dessert, ice
cream. It is likely that ice cream was not invented, but rather came to be over years of similar efforts. Indeed, the Roman
Emperor Nero Claudius Caesar is said to have sent slaves to the mountains to bring snow and ice to cool and freeze the fruit
drinks he was so fond of. Centuries later, the Italian Marco Polo returned from his famous journey to the Far East with a recipe
for making water ices resembling modern day sherbets.

In 1774, a caterer named Phillip Lenzi announced in a New York newspaper that he had just arrived from London and would
be offering for sale various confections, including ice cream. Dolly Madison, wife of U.S. President James Madison, served ice
cream at her husband's Inaugural Ball in 1813. Mr. Jacob Fussell, now known as the father of the American ice cream industry,
began commercial production in North America in Baltimore, Maryland, 1851.
http://www.foodsci.uoguelph.ca/dairyedu/ichist.html

The traditional method of ice cream making, using ice and rock salt to freeze a milk and sugar mixture, involves the
application of several chemistry principles:

Colligative Properties: Physical properties determined by the concentration of dissolved particles in a mixture, and
not affected by the type of dissolved particles. Osmotic pressure (tendency of water to flow from high water
concentration to low water concentration as seen when applying salt to a slug), boiling point elevation and, most
importantly in this activity, freezing point depression are examples of colligative properties. When 1 mole of NaCl
dissolves in a liter of water it dissociates into 1 mole of sodium ions and 1 mole of chloride ions, or a total of 2 moles
of particles per liter of mixture (a 2M concentration). When 1 mole of sugar dissolves in a liter of water there are just
1 mole of sugar molecules per liter (a 1M concentration). The greater the particle concentration, the stronger the
colligative effect.

Ice cream, a mixture of milk, sugar and vanilla, is really an aqueous mixture with many particles in each liter.
Because of this the freezing point of ice cream is lower that that of water, so to freeze ice cream, or to keep it frozen,
you must keep its temperature significantly below 0 degrees Celsius. Adding rock salt to ice produces a melting ice
and saltwater mixture with a depressed freezing point in which the ice cream can be frozen.

Heat of Fusion: Melting a solid to form a liquid is an endothermic process. The heat of fusion of a substance is the
amount of energy needed to change 1 gram of solid to liquid. The heat of fusion of water is 334 joules/gram.
Since the room temperature and the milk mixture are both warmer than the freezing point of the ice mixture, energy
will be transferred into the ice mixture on all sides. This energy will be used in melting the ice (334 joules per gram
melted) and the temperature of the ice mixture will stay at its freezing point as long as there is still ice to melt. This
process will effectively draw energy out of the milk mixture, lowering its temperature and, eventually, freezing it!

Materials
1 quart Zip Lock Bag ~1/2 cup of milk ~ 2 tablespoons of salt
1 gallon Zip Lock Bag Vanilla or other flavoring
~2 tablespoons of sugar Ice

Procedure for Milk Mix

Dissolve 2 tablespoons of sugar in 1/2 cup of milk, and then add a few drops of vanilla for flavor.

Note just in case you want to do this at home: Milk mixture can be made in larger batches in a blender, but freezing is
best done in small batches of 3/4 cup or so. Experiment by using a blender to mix in strawberries, cookie pieces, etc.
Procedure to freeze the ice cream
Pour milk mixture in a zip-close sandwich bag and close securely. Half fill a 1-gallon zip-close freezer bag with ice
cubes, and then add about 2 tablespoons of rock salt. Place the sandwich bag into the freezer bag and securely close
the freezer bag. Gently massage the bags together to keep the inner bag mixing without heating it with your hands, so
use a towel to insulate. Take care not to cause the inter bag to open. After 25 minutes or so, the ice cream should be
ready to scoop into a cup and enjoy. Larger batches will take significantly longer.

Lab Questions
What is a colligative property?

What phase changes in the ice did you observe after the salt was added?

List two ways adding rock salt helped to freeze the ice cream.

Why should larger crystals of NaCl be used instead of smaller ones?

If you did not add sugar would the ice cream have frozen faster? Why?

In order to change the phase of the milk, what had to be removed?

Why must you continuously mix the ice cream as it freezes?

Why did the outside of the 1-gallon bag get wet?

Tell if the kinetic energy of the water in the gallon-sized bag increases, decreases, or remains the same in each of these
situations during the lab.
a. When the temperature is changing after the salt is added to the ice.

b. When the temperature remains constant during the experiment.

c. When the temperature begins to rise near the end of the experiment.

Salt is often place on icy roads and sidewalks in parts of the country. Based on what you observed in this lab, explain why this
is done.

List any problems you encountered as you made the ice cream.

What would you change if you were to repeat this activity?