I will begin the lesson with a class discussion about ice cream. I will ask the students to share their thoughts on how ice cream is made. I will ask students if they ever made ice cream at home and if so, to share their experience.
Next, I will inform students that we will now explore the production of ice cream by reading the text, Ice Cream: The Full Scoop by Gail Gibbons.
Once I complete the reading, I will ask students to identify the technologies that were featured in the text and how they contributed to the production of ice cream. I will also ask students to brainstorm any other tools or machines that they know of that produces ice cream.
I will show the students a plastic zip lock bag and ask them, "how can we use this bag to make our own ice cream?" I will allow time for students to respond and share their ideas.
I will explain to students that today, we will collaborate to reach a common goal which will be, making ice cream! We will take the time to review what we have learned thus far about cooling and observable properties. I will explain to the students that we will use what we know about cooling to make ice cream, right here in the classroom.
I will distribute the How to Make Ice Cream instructions to students. Next, I will provide each student with their materials. The materials include: measuring cups, whole milk, vanilla extract, sugar, rock salt, crushed ice, two-quart sized zip lock bags, a gallon sized zip lock bag, a spoon, and a small bowl for tasting. I will instruct students to begin the process of creating their ice cream.
As students work, I will ask questions such as:
How long do you think it will take for the ice cream to freeze?
Why is it important for the ingredients to cool in order to make ice cream?
To conclude the lesson, students will be allowed to enjoy their ice cream. As students are tasting, I will ask them to identify what technology they used to create their ice cream. I will also ask students to share how they used collaboration to help them reach their goal. Lastly, I will ask students to share how monitoring the observable properties of their ice cream let them know their ice cream was ready?