Baked Ice Cream experiment

Even wonder how ice cream can be baked without completely melting? Try this.

The warm oven cooks the meringue, but not all the ice cream will melt.

Why:
Cream of tartar is an acid. When it becomes moist, it releases carbon dioxide. This helps to aerate the meringue. When the egg whites are beaten, they too make small air spaces. Both the air and carbon dioxide are trapped in the beaten egg white. They act as an insulator. As the sugar cooks it hardens. It also acts as a insulator.

The insulation has small air spaces trapped in it. These slow the movement of heat and cold. When the meringue is spread over ice cream, the ice cream is insulated. The heat of the oven can’t get in during the baking. insulation lets the meringue cook without melting the ice cream.

You need 3 egg that are room temperature. Separate the whites of the eggs.Put the eggs whites in a bowl. Add 1/4 teaspoon (1.25 ml) cream of tartar, 1/4 teaspoon (1.25ml) salt and 1/2 teaspoon (2.5ml) vanilla extract.

Whisk the mixture until it stands on its own. Then slowly add 1 cup (225ml) of superfine sugar. slowly sprinkle 1 tablespoon (15ml) at a time and stir. Keep doing this until you use all 1 cup.

Continue to stir until the meringue mixture is thick and glossy.

Then cover the baking tray with parchment paper Put the biscuits/crackers on the baking tray. Then put a small scoop of ice cream in the middle of the biscuit/cracker . Make sure to keep the ice cream away from the edges of the biscuit/cracker.

Then spoon the meringue mixture over the ice cream. Make sure the ice cream is completely covered by the meringue.

Then ask an adult to bake the meringues on the bottom rack of a cool oven at 110c (230F) for about 1 hour. I would try 30 to 45 minutes) Make sure to check and make sure the meringue don’t get brown.