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-1 cup of milk
- 2 tablespoons of sugar
- 1/4 teaspoons of vanilla
-6 cups of ice cubes (Crushed)
-1 small zip-lock bag
-1 large zip-lock bag
-1 Clean spoon
-1/2 cup of salt

(Additional stopwatch)

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For the first experiment i'll be using the pinch of salt and seeing how quickly it makes the ice-cream and the constancy of the ice-cream.

I believe for the first attempt it will be fairly milky and take 2-3 minutes to make.

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Emyli- The first attempt 2 table spoons. we discovered that you need a large quantity of salt.

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Emyli- The second attempt was 1/2 cup of salt (The recommended)
this was obviously successful

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Emyli- The Third attempt worked as well as the second attempt it did change the speed of freezing what so ever.

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Emyli- This attempt was much like the first (Unsuccessful) in the same way as the first.

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For the second i will be using one cup of salt.

I believe it will freeze faster then required 1-2 minutes and be quite firm

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For the third we will be using one third of a cup.

I believe it will work slower 3-4 minutes it will be milky

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For the forth attempt i will be using the required amount

I believe it will work in 2-3 minutes it will be creamy and soft

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Step 1 Add the milk, sugar, and vanilla to the small bag and zip it closed.

Step 2 Place the ice and salt in the larger bag.

Step 3 Now place the closed small bag inside the larger bag.

Step 4 Shake and knead both bags until the ice cream begins to solidify in the small bag. Now enjoy.

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-1 cup of milk
- 2 tablespoons of sugar
- 1/4 teaspoons of vanilla
-6 cups of ice cubes (Crushed)
-1 small zip-lock bag
-1 large zip-lock bag
-1 Clean spoon
-1 cup of salt

(Additional stopwatch)

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-1 cup of milk
- 2 tablespoons of sugar
- 1/4 teaspoons of vanilla
-6 cups of ice cubes (Crushed)
-1 small zip-lock bag
-1 large zip-lock bag
-1 Clean spoon
-1/3 cup of salt

(Additional stopwatch)

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-1 cup of milk
- 2 tablespoons of sugar
- 1/4 teaspoons of vanilla
-6 cups of ice cubes (Crushed)
-1 small zip-lock bag
-1 large zip-lock bag
-1 Clean spoon
-1 pinch of salt

(Additional stopwatch)

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Salt Lowers the Freezing Point. In a nutshell, salt is a great ice melter because it causes “freezing point depression.” This means that salt helps in lowering the freezing point and, consequently, the melting point of water (the main component of snow and ice). ... It must be noted, however, that salt alone can't melt ice

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Today i got my approval from Miss Symons to go forward with my experiment. I looked up the science behind the experiment (Salt+Ice reaction).
I'm making a list of everything i'm bringing from home including what I need from school.

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Spoons

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Milk

Sugar

Ice cubes (Crushed)

Vanilla

Zip-lock bags

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Time taken to freeze

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Quantity of salt added to the ice - no salt, pinch, 1/3 cup, 1/2 cup, 1 cup salt

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Today we tested the first attempt (Non successful)

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Absent

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Today we did our experiment, we had around 5 bags of milk and we tried to make ice-cream, it was a fail, but hopefully next lesson we will try harder and try and make it work!

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Today we are going to be doing the experiment again, hopefully this time it will work,

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Today I was working a bit on my other work, but I added the link to my assessment too.