Figure 2.

Photographs illustrating the application of freezing point depression to the portion of the experiment based on making ice cream. (A) A bag of the unset ice cream mix is placed inside of a bag containing the frozen salt cubes. (B) The unset ice cream is mixed by the student wearing gloves. (C) Once the ice cream has set, the student quantifies the consistency of the ice cream by recording the amount of time it takes for the ice cream to drop from a spoon. (D) The data from all of the students are posted to demonstrate the correlation between the type of salt used to set the ice cream and the ice cream consistency. Posting the data facilitates reflection on the application of freezing point depression to cost-effective and rapid preparation of ice cream.