Science Fari Final Report for Oven Baked Ice Cream

acquirement Fair 2012 By Anna Neuber Question If I install deoxyephedrine emollient to bake in an oven, result the ballock innocence-hotned and sugar mixture insulate it well enough so it wont melt? Hypothesis If I put the internal-combustion engine scan into the egg white mixture and inflame it up in the oven at 260, it for bilking not melt because of the insulation. Variables Independent Variables The independent unsettleds are those that are alterd through expose the look into. In my audition I am going to change the amount of egg white mixture on the methamphetamine cream (in my get-go experiment I put precise shrimpy and the experiment didnt work out).I will too be changing the fount of drinking glass cream. This will not affect the experiment but it will change the taste. Dependent Variable The dependent variable is the one that is measured during the experiment. I will be measuring/observing the texture and outcome of the ice cream after it has been b aked in the oven. Controlled Variables The controlled variables are the ones that you try to keep constant throughout your experiment so that they dont affect your experiment. I will be keeping the temperature of the oven the same and the type of cookie that I place the ice cream on.Background Research Ice cream usu every last(predicate)y melts when undecided to heat energy. This is an observable physical change. But could there be a way to keep it in ingenuity without letting it melt? In fact, there is a way Americans eat this as a deal and call it Baked Alaska. In effect it is ice cream covered in an egg white mixture put into an oven. Why doesnt it melt? The egg whites mixture acts as an insulator and keeps the ice cream cool. The air bubbles slow down the penetration of heat from the outside. Once baked, the dessert is hot on the outside and freezing on the inside.If I put the bowl of ice cream into the egg white mixture and then on the cookie and put it into the oven at 260 degrees Celsius, will it melt or will it stay intact because of the insulation? Oven baked ice cream isnt an experiment manage merge metals with acids. Its tangiblely a dessert. The name it was given is Baked Alaska. The name Baked Alaska comes from Delmonicos Restaurant in New York City in 1876, and was created in honor of the newly acquired territory of Alaska. It is basically unattackable ice cream on a bed of sponge cake.The process is simple this cake is kept in the deep freezer until serving time, when it is placed in a very hot oven, just long enough to brownish the meringue. Baked Alaska and similar desserts use the insulating properties of the trapped air in the cellular structure of the foams (the meringue and sponge cake) which keeps the heat from reaching the ice cream. Early versions of this dessert consisted of ice cream covered in a very hot pastry crust. (Ehler, 1990-2012) Since ice cream doesnt really leave a trace standardized pots or weapons, there is not ofttimes history about ice cream.It is said that people living in places in prehistoric times where snow and ice were abundant made themselves a sort of sorbet by adding fruits to give the ice a flavor. Also, some left over ice houses, where ice was produced, permit been found. Ice houses are known to have existed as early as 2,000 B. C. in Mesopotamia. They were built by rich Mesopotamians. Also, some Egyptian Pharaohs ordered ice from the colder regions to be shipped into Egypt. A lot later on, the Arabs began apply syrup and sugar instead of honey.In the 10th century B. C. , ice cream was sold in all major Arab cities. The Chinese also picked up the use of ice cream, and it began to be a popular apportion in the hot months of the year. (Zinger, 2012) Ancient people first began cooking on open fires. The cooking fires were put on the ground and later simple brick constructions were used to hold the wood. Simple ovens were used by the antiquated Greeks for making bread and oth er baked c mashings. By the middle ages, taller brick and cement fireplaces, often with chimneys, were being built.The nutrition to be cooked was placed in metal cauldrons that hung above the fire. The first written historical record of an oven being built refers to an oven built in 1490, in Alsace, France. To improve the ovens, fire chambers were invented that contained the wood fire, and holes were built into the hook of these chambers that cooking pots with flat bottoms could be placed directly upon replacing the cauldron. Around 1728, cast crusade ovens began to be made in quantity. These first ovens of German design were called Five-plate or Jamb stoves.Around 1800, Benjamin Thompson invented a working iron kitchen stove called the Rumford stove that was designed for very giving working kitchens. However, the Rumford stove was too large from the average kitchen and inventors continued to improve their designs. Cast iron stoves continued to evolve, with iron gratings adde d to the cooking holes, and added chimneys and connecting flue pipes. Jordan Mott invented the first practical coal oven in 1833. British inventor, James Sharp patented a gas oven in 1826, the first semi-successful gas oven to appear on the market.It was not until the late 1920s and early 1930s that electric automobile ovens began to compete with gas ovens, however, electric ovens were available as early as the 1890s. Some historians credit, Canadian doubting Thomas Ahearn with inventing the first electric oven in 1882. The Carpenter Electric Heating Manufacturing Company invented an electric oven in 1891. In 1910, William Hadaway designed the first toaster made by Westinghouse, a horizontal combination toaster-cooker. (Bellis, 2012) In conclusion, I can lone(prenominal) say that ice cream definitely doesnt melt in the oven.But only if you cover it safely in egg whites mixture. On my first experiment, the ice cream melted partially and it wasnt very successful. This is why I have repeated the experiment to get a diametric result. I only tried one recipe because the other ones take about 8 to 10 hours and I dont have so much time available. The thing that went wrong on the first experiment I think was that the ice cream wasnt insulated well enough. My second experiment went very well and I was happy about the results, but the last one was not much better than the first trial.This was because the ice cream slipped off the cookie. In summation oven baked ice cream is definitely not an easy experiment and it takes practice to get a good outcome that tastes good and looks nice as well Materials List 3 or 4 large eggs vanilla ice cream 1 large cookie 113 grams of sugar Large mixing bowl whisk away or fork Ice cream scoop or spoon Cookie sheet aluminum foil Oven Experimental Procedure 1. Extract the egg whites from the eggs. The egg white has to land in the bowl. 3. playing periodction your whisk or fork to beat the egg-whites in the bowl, slowly a dding in the sugar as you mix.Keep trounce the egg whites and sugar until you have a glossy looking mixture. 4. Pre-heat your oven to 260 degrees Celsius 5. Line your cookie-sheet with the aluminum foil so that it covers the entire surface 6. Place your cookie on the center of the foil-lined cookie sheet 7. Take a big scoop of Ice Cream that is about the circumference of the cookie and place is in the egg white mixture. Make sure the ice cream is completely covered and submerged. 8. Take the ice cream from the mixture and place it on the cookie 9. When the oven is pre-heated, place the cookie sheet on the bottom rack 10.Bake the ice cream cookie until the ice cream starts to turn a favorable brown, about 5 minutes. 11. Remove the ice cream cookie from the oven and allow a few minutes to cool. Data abridgment Trial Result Observation 1 Bad The ice cream almost completely melted and the egg whites mixture didnt insulate properly. Some parts of the egg whites mixture turned a gold-b rownish color, but some stayed white and didnt bake properly. To improve I need to put on to a greater extent egg whites mixture. 2 good The ice cream barely melted and there was more left than in the experiment before.To improve I need to leave it longer to bake. 3 Ok The ice cream didnt completely melt but it slipped of the cookie which was not the point of the experiment, unperturbed it didnt melt fully. I left it longer to bake as well. Observations In the first experiment, I used vanilla ice cream while in the second I used coffee bean and in the third I used strawberry. This change only affected the taste and did not change the procedure of the experiment. Also, by adding more and more egg whites, I noticed that the ice cream didnt melt as fast or almost not at all.I kept the oven temperature the same and also the type of cookie. The texture of the outcome of the ice cream was always creamy and soft. The outsides were a slight golden brown but that is the result that is e xpected. Conclusions Experiment Conclusion Relating to my hypothesis, I can conclude that I predicted fractional correct and half wrong. First of all, two of my experiments failed and one trial worked out, so my hypothesis was only partly right. Secondly, it is probably quite hard to bake ice cream and it must take practice to get it right.I looked at different recipes as well, but all of them take about 8 10 hours and it is hard to record it that way and I cant make my experiment last that long either. Unfortunately, I didnt record my experiment in a video, but I have made a picture of my first trial. Overall Conclusion My overall conclusion is that I am very happy with my experiment. How did I come up with my experiment? I was looking through a website that had a full list of experiments, and when I saw the Oven baked ice cream experiment, I was immediately interested, because it seemed impossible to me that something like that actually works out.So then I started doing some re search and finally I used this as my experiment. My hypothesis was that the ice cream wouldnt melt, because I believed that, if the experiment exists and is also served in restaurants it must work. I was really curious to try it out myself, and my outcomes were not too bad (except for my first try). It even tastes good. I think overall I am very pleased with my experiment and what I have achieved. I am glad that I chose this topic because it is interesting to research about and it is also really fun to bake.I have displayed a few pictures and a video too It is really easy to make the ice creamwell at least from the recipe that I have found. It doesnt work out straight away, but I think you need to personalize the recipe a undersized firearm so that it suits your taste. I hope that we do a Science Fair next year again because I really enjoyed the planning and research, but I think to enjoy the preparation to science just you have to choose a topic that really suits you and that y ou are actually interested in.So all in all, my opinion to science fair is that it is great fun and, even if this first time everyone was a little bit under time pressure, I think it worked out well and I hope that the actual day of science fair will reward our effort and hard work Acknowledgements I would like to say convey you to my teachers Ms. Mullen and Ms. Phan for helping me in my science fair project. I would also like to convey my mum and my dad for helping me with my experiment. Last but not least I want to thank Ms. Wiedemann and Mr. Lenihan for giving up their lesson and letting us work on science fair. BibliographyEhler, James T. Baked Alaska. Recipes for saucy Comforts from the North Country. New York, New York James T. Ehler, 2000. 143. , . . Print. Bellis, Mary. tale of Ice Cream. Ed. Mary Bellis. about. com Mary Bellis, 2011. 2. , . . Print. Bellis, Mary. History of the Oven. Ed. Mary Bellis. about. com Mary Bellis, 2009. 3. , . . Print. http//farm4. static. fl ickr. com/3269/3107121731_69336f5e82_o. jpg Baked Alaska. Alaska Wild Berry Cookbook 270 Recipes from the Far North. Alaska Alaska Northwest Books, 2012. Print. http//www. zagblog. ch/wpcontent/uploads/2012/06/icecream. jpg