Shake up some ice crystals, air bubbles, fat droplets and sugar…sound delicious? Well, as members of LVI (Year 12) discovered, that’s the science behind the perfect ice cream!

Legend has it that making ice cream by simultaneously freezing and aerating cream originated when Mongolian horsemen took animal intestines filled with cream to eat on journeys across the Gobi desert in winter. As they galloped, the cream was vigorously shaken, while at the same time the sub-zero temperatures froze it, creating ice cream.

The girls were a little short on both horses and animal intestines but produced superb vanilla ice cream all the same. 

If you'd like to learn how to make ice cream, follow the Science Museum's guide by clicking here.