Republic of the Philippines

Department of Education
Region III – Tarlac Province
Division of Tarlac
CAMILING CATHOLIC SCHOOL, INC.
Camiling, Tarlac

Making an Ice Cream Out of Lemon and Orange

as an Ingredients Using Sea Salt and Ice: A
Comparative Investigatory Project

Agustin, Ashley N.
Cucio, Ken Bernard G.
Del Rosario, Alyssa
Labisa, Trisha Mae T.
Rodillas, Jerick Michael P.
Wong, Mark Rowen

Submitted to Mr. Jason Duque, LPT

I. Introduction

Ice cream is a frozen dairy food made from

cream, milk, sugars, contains eggs and also has a
hundreds of flavors. It has been a summer favorite
for over a hundred years, especially in the
Philippines. Ice cream can be made by whisking a
flavored cream base and liquid nitrogen together.
Colorings are usually added, in addition to
stabilizers. The mixture is stirred to incorporate air
spaces and cooled below the freezing point of water
to prevent detectable ice crystals from forming.
Most varieties contain sugar, although some are
made with other sweeteners. In some cases,
artificial flavorings and colorings are used in
addition to the natural ingredients.

A lot of interesting chemistry is actually

needed to make ice cream. In this science
investigatory project, the investigators will make a
homemade ice cream in a bag, made out of orange
and lemon as an ingredients to compare which of
this flavor is tastier and explore the best way to chill
it to make them become a delicious dessert.
II. Theory

In this investigation, the investigators

decided to use sea salt and ice as way to make ice
cream. The possible outcome by using sea salt and
ice might reduce the normal require required time in
freezing the mixture since salt contains sodium and
chloride ions.

Salt lowers the freezing point of water via

freezing point depression. Among other processes,
the ions from the salt get in the way of water
molecules aligning to crystallize into ice . When salt
is added to the ice, the chemistry between the two
forced the ice to melt. Before the ice could melt
though, it needed to borrow heat from objects that
surround it. This is called an endothermic process.
Since the investigators’ ingredients are not as cold
as the ice, it borrowed heat from the ingredients
making it colder and freeze up into ice cream.
III. Purpose

The purpose of this investigation is to

understand how the salt prevents the ice to easily
melt and lowers the overall temperature in the bag,
which the investigators need to learn a little more
about ice. Ice is the crystallized form of water. In
order for the crystals to form, the water molecules
have to slow down and carefully line up in an
orderly pattern. The warmer the surrounding
temperature the more the molecules bounce around,
and the harder it is to get them to line up. As it gets
colder the molecules slow down, their slower
movements allow them to line up more carefully
and thus form ice crystals. Also, the investigators
aim to create an ice cream with healthier ingredients
that is simple to make such as lemon and orange to
compare which of this two ingredients is tastier.

IV. Prediction

In doing the ice cream, the investigators

predicted that ice cream mixture will be frozen
when placed to ice with salt. The salt drops the
melting point of ice thus, the ice will not melt easily
and that makes the mixture chill until it reached the
desired texture or hardness.
V. Materials and Ingredients
 Lemon Ice cream

Materials Ingredients
Small zip- Lemon
lock bag
Large zip- 6 tbsp. of lemon
lock bag juice
Measuring ½ cup of milk
Cup
Measuring ½ cup of heavy
Spoon cream
Bowls 4 tbsp. of sugar
Grater 1 tsp. of vanilla
Knife Lots of ice
½ cup rock salt

 Orange Ice cream

Materials Ingredients
Small zip- Orange
lock bag
Large zip- 6 tbsp. of orange
lock bag juice
Measuring ½ cup of milk
Cup
Measuring ½ cup of heavy
Spoon cream
Bowls 4 tbsp. of sugar
Grater 1 tsp. of vanilla
Knife Lots of ice
 ½ cup rock salt

VI. Procedures
1. In each small sealable bag, the investigator
place 4 tablespoon of sugar, ½ cup of milk, ½
cup of heavy cream, lemon zest, 6 tablespoon of
lemon juice, 6 tablespoon of orange, and 1
teaspoon of vanilla extract and seal both bags
well.
2. Then the investigator add lots of ice cubes to
one of each large zip-lock bag. Then add ½ cup
of salt to each of the bag.
3. After adding the salt, the investigator put one of
the small bags that investigator prepared into the
large bag with the ice cubes. The investigator
need to be sure that both bags are sealed shut.
4. The investigator wrap each of the bag in a small
towel and then shake it for five minutes and
need to feel each of the smaller bag every
couple of minutes while shaking it, and take a
peek at it.
5. Then after shaking the bag for 5-8 minutes, the
investigator open the larger bag and take out the
smaller bag. It should be full of ice cream. The
investigator rinse off the bag under running water
to remove any salt that may be near the opening of
the bag.
6. The final procedure is that the investigator
transfer the two ice cream to a bowl: which is
the lemon ice cream and orange ice cream then
serve it to the family.
VII. Observations
The ice cubes in the large bag with salt melted
and felt colder. Because it was cold enough, the ice
cube bag with salt have been able to cool the
ingredients enough to harden and turn it into ice
cream. As the investigator put the fluid ingredients
back in the bag with ice cubes and salt and shook
them for about five minutes, the ingredients have
been cooled sufficiently to turn into ice cream. The
ice–salt combination gets colder than pure water ice
and can freeze the ingredients in the ice cream
machine and in the bags that the investigator used in
this activity, turning them into ice cream. This is the
same process that occurs when icy roads have salt
spread on them to melt the ice, keeping the roads
less slippery at lower temperatures.

VIII. Method Questions

1. What are the benefits of using sea salt and ice in

making an ice cream?
2. How can sea salt freeze an ice cream faster?
3. Is it easier to use sea salt and ice rather than
freezer?
4. Does lemon and orange can be a good
flavorings in an ice cream?
IX. Analysis and Conclusion

The investigators decided to use sea salt and ice

in this investigatory project to make a lemon and
orange flavor ice cream. Investigators observe that
sea salt contain chemical essence and when it had
contact with ice they will trigger a chemical effect
those melting ice will start absorbs energy then it
begins to lower the temperature itself. The result
that investigators will be able to receive were
successfully made an eatable ice cream.

For in conclusion, investigators are able to

acknowledge what benefits that using sea salt in
making ice cream. First, investigators are able to
make an ice cream within 5-7 minutes compare to
the usual way to make an ice cream it might cost an
hour. If investigators compare two different method,
using sea salt and ice will be easier to make ice
cream rather than using the freezer since it cost a lot
of time while relying on the freezer. Last we also
conclude that orange ice cream is tastier to be a
dessert than the lemon ice cream.
X. Documentation
XI. Narrative Report

This study entitled "Making An Ice Cream out

of Lemon and Orange as An ingredients Using Sea
Salt and Ice: A Comparative Investigatory Project”.
As an investigators, Alyssa Del Rosario and Ken
Cucio were assigned in making the introduction as
well as the observations and method questions. As
for Jerick Michael Rodillass and Rowen Wong were
assigned to do the theory, as well as the analysis
and conclusion. Another investigator named Trisha
Mae Labisa was assigned to make the purpose of
this investigatory project and the prediction. While
Ashley Agustin were in charge of making the
revisions of this paper and making the experiment,
the materials, ingredients as well as the procedures.
As a group, the investigator put a common goal in a
coordinated and cooperative way, it is one help in
making this study happened. The important thing
that the investigators do to start the study was
sharing ideas and thoughts to enhance the success of
this investigatory project.