Your Challenge: Create your own yummy ice cream from your refrigerator. 
Materials:
1 tablespoon sugar
1/2 cup milk or half & half
1/4 Teaspoon vanilla
6 tablespoons salt (rock or table)
1 pint-size + 1 gallon-size plastic food storage bag
Ice cubes and gloves/towel
Here’s How:
1. Fill the large, gallon-size bag half full of ice, and add the salt. Seal the bag.
2. Pour milk, vanilla, and sugar into the small, pint-size bag, and seal.
3. Place the small bag inside of the large bag, and seal it again carefully.
4. Shake the bag until the mixture is ice cream, which takes about 5 minutes. Make sure to wear gloves or hold a towel to the bag to prevent damage to your skin!
5. Wipe off the top of the small bag and open it carefully.
6. Grab a spoon, Enjoy!
Take it Further:
Try this recipe for one ingredient, all natural ice cream!
Begin by peeling some ripe bananas. Chop into pieces and put them in the freezer for at least an hour. Place the frozen pieces into the food processor. Blend or mash the bananas, until it becomes creamy and smooth ice cream!
How It Works:
For ice to melt, it takes in heat from its surroundings. Adding salt to the ice reduces its freezing point, so a lot of heat is taken from the little bag. Therefore, the milk and sugar become frozen, creating yummy ice cream!
Fun Facts:
- Bananas contain tryptophan, an amino acid that can be converted to serotonin, which can put you in a good mood!
- It takes about 12 lbs of milk to make one gallon of ice cream!
- One gallon of milk weighs 8.6 lbs.
- The United States enjoy 48 pints of ice cream per person, per year, more than any other country in the world!
- It takes an average of 50 licks to polish off a single-scoop ice cream cone.
- The biggest ice cream sundae in history was made in Edmonton, Alberta, Canada, and weighed over 24 tons!
- July is National Ice Cream month, created by Ronald Reagan in 1984.
- The history of ice cream dates back to the second century B.C! Most believe it was invented in China.
- The largest ice cream cake weighed 12,096 lbs.
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