Making Ice Cream!

First, the students went down an assembly line pouring all of the ingredients into a bag. Next, the students put the ingredients inside a another bag of ice and rock salts.

Next, the students had to shake the ice cream for about 10 minutes for it to freeze. Luckily, the salt lowers the freezing point of the ice making it much colder, freezing the ice quicker.

 During lunch Mr. Rheinecker and Mrs. Hardin came down to the lab to make ice cream.

 We measured the temperature of the melted salty ice after the ice cream froze and it ended being  negative 12 degrees Celsius (10.5 degrees Fahrenheit).

We had many great toppings for our ice cream!