By Jordan Mambert Indulge students with an incredibly popular summer treat with the video "Ice Cream Chemistry" from the American Chemical Society (above). Show students the video, then have them answer the following questions, either in a class discussion or using our handout : What happens to the texture of ice cream as the size of its ice crystals increases? What is an emulsifier? What does it do? Do fats and water naturally "want" to mix? Why? What happens when you freeze ice crystals very quickly? What does salt do to ice? How much fat does "premium" ice cream contain? What does this do to the texture? How creamy do you like your ice cream? What process would create that type of ice cream?