Science de la cuisine : Crème glacée | KiwiCo

We tried the ice cream science kit on a rainy Saturday and the kids were hooked on the thermometer and salt experiments. The recipes needed nothing but stuff we already had in the kitchen, which made cleanup a breeze. My six-year-old still talks about how the ice got colder than freezing.

The freezer-bag technique was a huge hit with my niece—she loved feeling the salt do its thing while we churned out a batch of sorbet in about 15 minutes. The recipes are genuinely simple, and I was surprised how much we learned about freezing points without it feeling like a lecture.

My kids fought over who got to shake the ice cream bags first — that never happens with regular dessert. The recipes actually work with plain kitchen gear, and watching the salt do its freeze-magic turned a rainy afternoon into real science class. We made two batches in one sitting.