Recipes for Tomorrow's Consumers
Students will enjoy these hands-on projects and tasting the results of their hard work.
When the milk or cream mixture is placed in a very cold ice bath, the mixture starts to freeze. This is what we call ice cream!
- To demonstrate a liquid state changed into a solid state by freezing milk (cream).
- 1 cup milk/cream
- 1/4 cup sugar
- 1/4 tsp. vanilla
- 1/4 cup of salt, crushed ice
Tools of preparation:
- Masking tape
- Coffee cans
- Measuring cup and spoons
- Paper towels
- Dish towel
- Large spoon
- Ice cream scooper
- Pour 1 cup of milk into SMALL can. Add 1/4 cup of sugar. Add 1/4 teaspoon of vanilla. Stir. Cover the small can with its lid. Tape the lid closed. Place the small coffee can inside the large one. Fill the remaining space with crushed ice Add 1/4 cup of salt to the top of the ice. Cover the large coffee can. Tape the lid closed. Turn the can on its side. Roll cans on the floor. After 15-20 minutes check the can. Note the condensation on the outside of the can. (Please note this recipe will not work if you skip adding salt over the ice.)
- 1/2 cup 2% milk
- 1 tablespoon sugar
- 1/4 teaspoon vanilla
- 6 T salt ice
- 1 pint-size zipper plastic bag
- 2 gallon-size zipper plastic bag
Fill one large bag with the 6 tablespoons of salt and about half full with ice. Put the milk, sugar, and vanilla in the small bag. Seal the smaller bag and place inside the large bag with the salt and ice. Seal well. Now place this bag inside another gallon-size bag (We used two large bags because the children were very vigorous with their shaking and the bags were getting holes in them!) and shake the mixture for about 5 minutes. Open bags and wipe off the top of the small bag and open carefully and enjoy.
Vanilla Ice Cream
- 1 pint of half and half cream
- 1-1/2 teaspoons vanilla
- 1/3 cup + 2 tablespoons sugar
- The result will be two cups of smooth and creamy ice cream.
Variations To make a flavored ice cream, add one of the ingredients below:
- 3 tablespoons of your favorite flavor of instant pudding
- 1/3 cup of fruit (for example, bananas, strawberries, peaches)
- 3 of your favorite cookies, crushed into pea-size pieces 1/4 cup finely chopped nuts
You Will Need:
- a one-pound and a three-pound coffee can--both with tight-fitting lids
- eight cups of crushed ice or small cubes of ice
- one-half cup of rock salt (plus the ingredients in the above recipe)
- Mix the three basic ingredients together. Pour them into the one-pound coffee can. Add a variation if you want. (The can will be about three-fourths full.) Place lid on securely, and set the small can inside the three-pound can.
- Starting with ice, alternate layers of ice and salt between the outside of the small can and the inside of the three-pound can, packing the ice down as you go.
- When the layers get to the top of the small can, cover the entire lid with ice. Then place the lid on the three-pound can, making sure it fits tightly.
- Set the can on the floor, and gently roll it back and forth. You may need to wrap a small towel around the outside of the large can so it will stick to your hands. Roll the can for at least ten minutes. The ice inside the can will get watery, but keep on rolling!
- After rolling, put the can upright. Remove the towel and lid from the big can, and slowly pull the small can out of the big can. Wipe the ice and salt from the lid; then remove the lid carefully.
- The ice cream will be frozen to the sides and bottom of the can. (If it is not thick enough, put the can in a freezer. Check it every ten minutes or so.) When it is thick enough, stir the icy parts off the sides and bottom into the mixture until it's smooth and creamy.
- 1 cup sunflowers seeds
- 1 cup honey
- 1 cup peanut butter
- 1 cup cocoa powder
Mix all ingredients together, shape into 1" balls and roll in sesame seeds to coat.