iProposeWe. . . MAKE ICE CREAM WITH DRY ICE!

Q: What's better than making ice cream with dry ice in chemistry class on a hot day?
A: Nothing! (Laugh out loud!)


Links:
http://chemistry.about.com/od/dryiceprojects/a/dryicecream.htm
http://www.ehow.com/how_4789495_ice-cream-using-dry-ice.html



Ingredients:

• dry ice (Don't know where to get it?)
  
• 2 cups heavy cream
• 2 cups half-and-half milk
  
• 3/4 cup sugar
• 2 teaspoons vanilla extract
• 1/8 teaspoon salt

Materials:

• mallet, hammer, or rolling pin
• large mixing bowl
• wooden spoon

Procedure:

1. Use a mallet, hammer, or rolling pin to crush the dry ice.
2. Mix heavy cream, half-and-half milk, sugar, vanilla extract, and salt in a large mixing bowl.
3. Gradually add in the dry ice into the mixture after each stir.
   
4. As more dry ice are added, it will start to harden and will get more difficult to mix. Continue adding dry ice until the ice cream has reached the desired consistency.
5. Additional candy or sweets may be added for tasting.
6. Freeze leftover if needed.

Safety Precautions:

• Youngsters at a young age should have supervision by an adult.
  
• The ice cream may be very cold! Use care when eating it to avoid frostbite or brain-freeze.
• Dry ice is extremely cold and will hurt if contacted skin too long.
• Use ice gloves when handling dry ice.
  
• Be careful of surroundings when using a mallet, hammer, or rolling pin.

Scientific Principles:

• Dry ice is a solid form of carbon dioxide used as a cooling agent.
• Dry ice has a temperature; -109.3°F or -78.5°C.
• Dry ice changes directly from a solid stage to a gas stage (which is also called, sublimation) without going through a wet liquid stage. That's where dry ice got it's name!

^ Crystal structure of dry ice!