This document was designed as a supplement to a classroom experiment for school teachers on ice cream making.
As the hot weather approaches and students minds begin to drift from the rigors of the school classroom or laboratory, a fun afternoon might be spent making ice cream and in so doing, introducing several aspects of the science and technology "behind the scenes". To suggest that there is no science in ice cream could not be further from the truth. I have made a career out of ice cream research which has taken me into aspects of physical and organic chemistry, microbiology, and chemical engineering to name but a few. Because all of you are from different disciplines and teach in different ways, I will give you enough background information and practice from which you can prepare your own experimental work. You can use the ice cream lab, for example, to demonstrate heat transfer in physics classes, freezing point depression phenomena and emulsions and foams in chemistry classes, or pasteurization and the food use of seaweeds(!) in biology classes. However you use the following information, even if it is for your own family picnic this summer, I hope you enjoy it!
Details of ice cream ingredients, manufacturing, structure, and many other aspects can be found on the side menu.