# As part of Math and Science night at her school, my 4th grade daughter recently …

#### As part of Math and Science night at her school, my 4th grade daughter recently made ice cream. How did the milk, ice, salt, and mechanical motion work together to make ice cream? — DH

To make good ice cream, you want to freeze the cream in such a way that the water in the cream forms only very tiny ice crystals. That way the ice cream will taste smooth and creamy. The simplest way to achieve this goal is to stir the cream hard while lowering its temperature far enough to freeze the water in it and to make the fat solidify as well. That’s where the ice and salt figure in.

By itself, melting ice has a temperature of 0° C (32° F). When heat flows into ice at that temperature, the ice doesn’t get hotter, it just transforms into water at that same temperature. Separating the water molecules in ice to form liquid water takes energy and so heat must flow into the ice to make it melt.

But if you add salt to the ice, you encourage the melting process so much that the ice begins to use its own internal thermal energy to transform into water. The temperature of the ice drops well below 0° C (32° F) and yet it keeps melting. Eventually, the drop in temperature stops and the ice and salt water reach an equilibrium, but the mixture is then quite cold—perhaps -10° C (14° F) or so. To melt more ice, heat must flow into the mixture. When you place liquid cream nearby, heat begins to flow out of the cream and into the ice and salt water. More ice melts and the liquid cream get colder. Eventually, ice cream starts to form. Stirring keeps the ice crystals small and also ensures that the whole creamy liquid freezes uniformly.