Objective: To determine the effect of rapid cooling on ice cream texture. 


  1. Half and half (you can get this in the milk section of the supermarket. Half and half contains 50% whole milk and 50% milk fat)
  2. Sugar
  3. Vanilla
  4. Ice 
  5. Salt
  6. Ziploc (sandwich size)
  7. Ziploc (1 gallon)
  8. Measuring cup
  9. Table spoon


Batch 1

  1. Measure 1/2 cup of half and half and pour in a cup
  2. Add 1/4 teaspoon vanilla
  3. Add 2 tablespoon sugar
  4. Mix to dissolve 
  5. Pour in a sandwich-sized ziploc bag
  6. Place the bag it in another sandwich ziploc to give it a double seal
  7. Shake for about 30 seconds to incorporate air
  8. Place in your freezer and leave overnight 

Batch 2

  1. Follow steps 1 to 7
  2. Transfer bag to a 1 gallon ziploc bag
  3. Pack the larger bag with ice while adding salt (about 5 table spoon is enough)
  4. Shake the bag continuously for about 10 minutes to quickly cool the ice cream
  5. Place in freezer and leave overnight 

After Storage

  1. Observe the two batches to see if you can sense any difference in texture (size of ice-crystals or graininess)
  2. Taste the ice cream to detect any differences in texture (feel the crystals as it rubs against your tongue)
  3. Bite into the ice cream to listen for the difference in crunchiness (more crunch means larger ice crystals) 

Courtney Simons
Courtney Simons is a food science professor. He holds a BS degree in food science and a Ph.D. in cereal science from North Dakota State University.
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