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Making
                         Ic e Cream                                                 by Jill MacGregor


     Everyone in our class likes ice cream.
      Our teacher found a recipe for
     making ice cream without a freezer.
     She said that if we brought the
5    equipment, she’d bring the ingredients.
      Next morning, everyone arrived at
     school with:


                    *   a large jar with a lid
                    *   a smaller jar (with a tight-fitting lid)
               10       that would fit inside the larger one
                    *   a spoon
                    *   a hand towel.




Text © Jill MacGregor 2003. Illustrations © Singapore Ministry of Education 2008.
The teacher brought fresh whipping
       cream, sugar, vanilla essence, ice cubes,
15     and rock salt.
        First, we measured the ingredients.
       We each needed:

                      1
                  *
                      2 cup of fresh whipping cream
                  *   2 tablespoons of sugar
                                                1
            20    *   a few drops (no more than 4 teaspoon)
                      of vanilla essence
                 *    2 tablespoons of salt
                 *    ice cubes.




     Text © Jill MacGregor 2003. Illustrations © Singapore Ministry of Education 2008.
In the smaller jars, we mixed a small
25   amount of the cream with the sugar until
     the sugar dissolved. Then we added the
     rest of the cream and the vanilla essence,
     leaving a gap of at least 2 centimetres at
     the top of the jars.




     Text © Jill MacGregor 2003. Illustrations © Singapore Ministry of Education 2008.
30     We screwed the lids on tightly.
        Now it was time to make our
       “freezers”. We broke up the ice into
       small pieces and put some of it into
       the bottom of the large jars. Then
 35    we placed the smaller jars into the
       bed of ice and added more ice to
       cover them. Lastly, we sprinkled the
       salt over the ice and screwed the lids
       on tightly. Our ice cream makers
 40    were ready.




Text © Jill MacGregor 2003. Illustrations © Singapore Ministry of Education 2008.
To turn our cream into ice cream,
      we had to roll our jars backwards and
      forwards for four minutes, then rest
      for one minute. We had to repeat
45    this five times altogether.
       The ice cubes clinked against the
      glass. The jars clattered on the
      desks. The classroom was very noisy.




Text © Jill MacGregor 2003. Illustrations © Singapore Ministry of Education 2008.
The jars grew colder and colder.
50   The ice inside them began to melt.
     It turned slushy and sloshed around
     in the jars. On the outside, the glass
     frosted over, and we scratched our
     names in the ice. Our hands started
55   to freeze, so we wrapped the jars in
     towels. When our arms started to
     ache, we rolled the jars with our feet.




Text © Jill MacGregor 2003. Illustrations © Singapore Ministry of Education 2008.
We kept our eyes on the clock. We
     wanted to open the jars and check the
60   ice cream, but the teacher said we had
     to be patient. When the time was up,
     we unwrapped our “freezers”.
       It was hard to get the lids off.
       “Remember to wipe the jars,” said the
65   teacher. “Otherwise, you might get salt
     in your ice cream.”
       When we opened our ice cream makers,
     all the hard work was worthwhile.




                  Text © Jill MacGregor 2003. Illustrations © Singapore Ministry of Education 2008.
The ice cream really was ice cream. It
70   was smooth and creamy. “It’s delicious,”
     said Juliana.
      “Mine tastes like white chocolate,” said
     Shannan.
      We learnt that it was important to
75   follow the recipe carefully. Emma and
     Daniel had used too much cream, so they
     had to drink their ice cream. It was
     more like a frothy milk shake. Robert
     had used too little cream, and his ice
80   cream was so solid that he needed a
     sturdy spoon to get it out of the jar.
     But by home time, everyone’s ice cream
     had disappeared.




                                                                                                       
                   Text © Jill MacGregor 2003. Illustrations © Singapore Ministry of Education 2008.
Next time, we decided we’d
       85   add our favourite flavours –
            chocolate chip, marshmallow,
            strawberry, durian or …?
                                                                        Try this variation if the
                                                                        recipe is too rich. You
                                                                        could use half yoghurt
                                                                        and half cream.




                           illustrations by Scott Pearson


Text © Jill MacGregor 2003. Illustrations © Singapore Ministry of Education 2008.

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Making ice cream teaching text colour[1]

  • 1. Making Ic e Cream by Jill MacGregor Everyone in our class likes ice cream. Our teacher found a recipe for making ice cream without a freezer. She said that if we brought the 5 equipment, she’d bring the ingredients. Next morning, everyone arrived at school with: * a large jar with a lid * a smaller jar (with a tight-fitting lid) 10 that would fit inside the larger one * a spoon * a hand towel. Text © Jill MacGregor 2003. Illustrations © Singapore Ministry of Education 2008.
  • 2. The teacher brought fresh whipping cream, sugar, vanilla essence, ice cubes, 15 and rock salt. First, we measured the ingredients. We each needed: 1 * 2 cup of fresh whipping cream * 2 tablespoons of sugar 1 20 * a few drops (no more than 4 teaspoon) of vanilla essence * 2 tablespoons of salt * ice cubes. Text © Jill MacGregor 2003. Illustrations © Singapore Ministry of Education 2008.
  • 3. In the smaller jars, we mixed a small 25 amount of the cream with the sugar until the sugar dissolved. Then we added the rest of the cream and the vanilla essence, leaving a gap of at least 2 centimetres at the top of the jars. Text © Jill MacGregor 2003. Illustrations © Singapore Ministry of Education 2008.
  • 4. 30 We screwed the lids on tightly. Now it was time to make our “freezers”. We broke up the ice into small pieces and put some of it into the bottom of the large jars. Then 35 we placed the smaller jars into the bed of ice and added more ice to cover them. Lastly, we sprinkled the salt over the ice and screwed the lids on tightly. Our ice cream makers 40 were ready. Text © Jill MacGregor 2003. Illustrations © Singapore Ministry of Education 2008.
  • 5. To turn our cream into ice cream, we had to roll our jars backwards and forwards for four minutes, then rest for one minute. We had to repeat 45 this five times altogether. The ice cubes clinked against the glass. The jars clattered on the desks. The classroom was very noisy. Text © Jill MacGregor 2003. Illustrations © Singapore Ministry of Education 2008.
  • 6. The jars grew colder and colder. 50 The ice inside them began to melt. It turned slushy and sloshed around in the jars. On the outside, the glass frosted over, and we scratched our names in the ice. Our hands started 55 to freeze, so we wrapped the jars in towels. When our arms started to ache, we rolled the jars with our feet. Text © Jill MacGregor 2003. Illustrations © Singapore Ministry of Education 2008.
  • 7. We kept our eyes on the clock. We wanted to open the jars and check the 60 ice cream, but the teacher said we had to be patient. When the time was up, we unwrapped our “freezers”. It was hard to get the lids off. “Remember to wipe the jars,” said the 65 teacher. “Otherwise, you might get salt in your ice cream.” When we opened our ice cream makers, all the hard work was worthwhile. Text © Jill MacGregor 2003. Illustrations © Singapore Ministry of Education 2008.
  • 8. The ice cream really was ice cream. It 70 was smooth and creamy. “It’s delicious,” said Juliana. “Mine tastes like white chocolate,” said Shannan. We learnt that it was important to 75 follow the recipe carefully. Emma and Daniel had used too much cream, so they had to drink their ice cream. It was more like a frothy milk shake. Robert had used too little cream, and his ice 80 cream was so solid that he needed a sturdy spoon to get it out of the jar. But by home time, everyone’s ice cream had disappeared. Text © Jill MacGregor 2003. Illustrations © Singapore Ministry of Education 2008.
  • 9. Next time, we decided we’d 85 add our favourite flavours – chocolate chip, marshmallow, strawberry, durian or …? Try this variation if the recipe is too rich. You could use half yoghurt and half cream. illustrations by Scott Pearson Text © Jill MacGregor 2003. Illustrations © Singapore Ministry of Education 2008.