How_to_Bake_Ice_Cream

Apparatus * Large mixing bowl * Whisk or fork * Ice cream scoop or spoon * Cookie sheet * Aluminum foil * Oven Materials * 3 or 4 large eggs * Vanilla ice cream * 1 large cookie * 1/2 cup of sugar Method 1. Separate the egg whites from the eggs. This might be hard if you haven't separated egg whites before. To do this, carefully crack the eggs on a hard surface. Turn the egg upward and open the top so that the egg contents remain in the bottom-half of the shell. Hover the shells above the bowl and slowly pour the contents of the bottom-half of the egg into the empty top-half, allowing the egg whites to fall into the bowl, but keeping the yolk in-tact. Keep doing this until you've extracted as much of the egg whites as possible. 2. Repeat step #1 for all eggs. 3. Use your whisk or fork to beat the egg-whites in the bowl, slowly adding in the sugar as you mix. Keep beating the egg whites and sugar until you have a shiny looking mixture. 4. Pre-heat your oven to 500 degrees 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 golden brown, about 5 minutes. 11. Remove the ice cream cookie from the oven and allow a few minutes to cool. 12. The ice cream hasn't melted! Eat and enjoy! Observation So, why didn't the ice cream melt when it was in a 500 degree oven' The secret is in the mixture! When you beat the egg whites with the sugar, you created lots and lots of tiny air bubbles that were trapped within the foam. When the ice cream was submerged in this mixture, the foam formed a protective barrier. This barrier of tiny bubbles slowed the advance of hot air and prevented it from penetrating to the ice cream. The result is a golden-brown and delicious ice cream treat that wasn't melted under the heat of the oven! Conclusion The ice cream did not melt from the oven because the ice cream was covered with the egg whites, because when you beat the egg whites with the sugar you create a lot of tiny air bubbles that was stuck within the foam of the egg whites and sugar and this is my conclusion on why the ice cream didn`t melt in the oven!