Using an ice-cream maker is the best way to achieve it, but freezing and breaking up the ice crystals by hand works well, too. To serve four to six, you will need: - 300ml milk - 1 vanilla pod ...

This fun and tasty experiment, brought to you in partnership with the Science Museum Group, explains how your child can make a mixture that turns cold enough to create those ice crystals without a ...

Make sure that you have plenty of room spare ... This will disperse the ice crystals and keep it smooth. Then leave the ice-cream in the freezer for a final freeze, until it is solid.

The other reason is that when the ice cream melts, the original tiny ice crystals melt. Refreezing the ice cream makes larger ice crystals which makes the ice cream too crunchy. It’s the fat. The milk ...

Why does soda bubble so much when you pour it on ice cream to make an ice cream soda ... Throughout the ice cream there are very tiny ice crystals. The gas molecules from the soda gather on these tiny ...