1) why do we add salt to the ice?
salt drop temperature of the ice
2) why do we add the cookies and other things, only after the milk has frozen slightly
if you add it when it was a milk it will be hard to freeze it
3) what are two factors that affect the freezing you think?
low temperature, vibration, and pressure
4) why do you need a bit of air in the bag?
if there was no air the temperature will not change and it will not freeze
prepare ingredient shake it!!!!
we've got an ice cream !!!