EDEL 443643 Virtual Lab - Oct 28, 2015

Hello! Here's your list of supplies for our virtual class.

Get these materials ready first...

The following will be "per person" -- so, if you are working in a group, plan accordingly...

1. 1 cup of whole milk -- Yep, whole milk, please.

2. 1/4 cup of sugar, or less to taste

3. 2-3 TBL of vanilla

4. Any "additions" - chocolate chips, M & M's, flavors, extracts, etc.

5. 1/2 - 3/4 cup table salt. DO NOT BUY THE "SPECIAL" SALT AT THE STORE. If you have water softner salt, that will work great, too.

6. 1 quart FREEZER Ziplock baggie

7. 1 gallon FREEZER Ziplock baggie

8. Some old newspapers...say 2-3.

9. 3-4 cups ice cubes

10. A thermometer if handy...one that registers freezing and below. Record the temp of the ice and salt slurry BEFORE the ice cream becomes a solid and AFTER the ice cream becomes a solid.

11. Bowl

12. Spoon

13. A digital camera

See you next week! Do good and enjoy!!!

Dr. C

Now...watch this...

https://www.youtube.com/watch?v=M3-OAwhIvU0

So...what is the SCIENCE behind how ice cream is made? What has to happen to make an EDIBLE ice cream?

See this...

https://www.uoguelph.ca/foodscience/book-page/homemade-ice-cream

https://www.uoguelph.ca/foodscience/node/297/

Please complete your "ice cream reports."

See here:

http://www.donnayoung.org/apologia/labhow-cr.htm

Remember, the report is due Nov 1, 2015, by 5 pm emailed directly to Dr. Cannon.

And...take 3 pics of yourself making and enjoying homemade ice cream. One pic is required to show the DATE and TIME of your activity.

Upload your pics to http://www.snapfish.com/photo-gift/home Please add it to the 10/18/15 Album showing ice cream.