How to Make Ice Cream in a Bag (No Freezer Needed)

The most effective method to Make Ice Cream in a Bag (No Freezer Needed) You can make frozen yogurt in a plastic sack as a pleasant science venture. The best part is you dont need a frozen yogurt producer or even a cooler. This is a fun and delicious food science venture that investigates the point of solidification sadness. Materials 1/4 cup sugar1/2 cup milk1/2 cup whipping cream (overwhelming cream)1/4 teaspoon vanilla or vanilla enhancing (vanillin)1 (quart) zipper-top baggie1 (gallon zipper-top baggie2 cups iceThermometer1/2 to 3/4 cup sodium chloride (NaCl) as table salt or rock saltMeasuring cups and spoonsCups and spoons for eating your treat! Strategy Include 1/4 cup sugar, 1/2 cup milk, 1/2 cup whipping cream, and 1/4 teaspoon vanilla to the quart zipperâ bag. Seal the sack securely.Put 2 cups of ice into the gallon plastic bag.Use a thermometer to quantify and record the temperature of the ice in the gallon bag.Add 1/2 to 3/4 cup salt (sodium chloride) to the pack of ice.Place the fixed quart sack inside the gallon pack of ice and salt. Seal the gallon sack securely.Gently rock the gallon pack from side to side. Its best to hold it by the top seal or to have gloves or a material between the sack and your hands on the grounds that the pack will be sufficiently cold to harm your skin.Continue to shake the pack for 10-15 minutes or until the substance of the quart pack have cemented into ice cream.Open the gallon sack and utilize the thermometer to gauge and record the temperature of the ice/salt mixture.Remove the quart pack, open it, serve the substance into cups with spoons and appreciate! How It Works Ice needs to retain vitality so as to soften, changing the period of water from a strong to a fluid. At the point when you use ice to cool the elements for frozen yogurt, the vitality is assimilated from the fixings and from the outside condition (like your hands, on the off chance that you are holding the baggie of ice!). At the point when you add salt to the ice, it brings down the point of solidification of the ice, so much more vitality must be assimilated from the earth all together for the ice to soften. This makes the ice colder than it was previously, which is the manner by which your frozen yogurt freezes. In a perfect world, you would make your frozen yogurt utilizing dessert salt, which is simply salt sold as huge precious stones rather than the little gems you find in table salt. The bigger precious stones set aside more effort to disintegrate in the water around the ice, which takes into consideration in any event, cooling of the frozen yogurt. Substances That Separate Into Particles When Dissolving You could utilize different kinds of salt rather than sodium chloride, however you couldnt substitute sugar for the salt in light of the fact that (a) sugar doesnt break down well in cool water and (b) sugar doesnt disintegrate into numerous particles, similar to an ionic material, for example, salt. Exacerbates that break into two pieces after dissolving, as NaCl breaks into Na and Cl-, are better at bringing down the point of solidification than substances that dont separate into particles on the grounds that the additional particles upset the capacity of the water to frame crystalline ice. The more particles there are, the more noteworthy the interruption and the more prominent the effect on molecule subordinate properties (colligative properties) like the point of solidification wretchedness, breaking point height, and osmotic weight. The salt makes the ice retain more vitality from the earth (getting colder), so in spite of the fact that it brings down where water will re-hold up into ice, you cannot add salt to freezing ice and anticipate that it should hold up your frozen yogurt or de-ice a frigid walkway (water must be available!). This is the reason NaCl isnt used to de-ice walkways in regions that are freezing.