Heavy cream
no ther is not a ice cream maker in space
The heavier the cream the better the ice cream will set. It is recommended to use heavy whipping cream. That is what I use and it works well.
ICE CUBE TRAY, ICE MAKER, ICE CREAM MAKER, ICE CREAM SCOOP, ICE BOX,
It depends on your ice cream maker. If you use a gel canister model, 20 minutes. Longer and your ice cream starts to melt. An ice and salt ice cream freezer can take a bit longer. Compressor ice cream makers take between 35-40 minutes. For more on the different kinds of ice cream makers and how they work, see The Ice Cream Maker (link below).
to actually make ice cream
What's the hurt in trying? I don't think anyone has.
If you don't have an ice cream maker,Follow this linkhttp:/crafts.kaboose.com/ice-cream-in-a-bag.html
Yes, unless the ice cream maker has a special bowl that has a frozen liquid layer in it.
First you get an ice cream maker, then you freeze the bowl for the maker, then you mix the ingredients and then you put it in the maker, then you wait while it churns.
As with many kitchen gadgets, ice cream makers come in a wide variety of styles with a range of pricetags. Whether an ice cream maker will be effective depends on how often you purchase ice cream at the store and how much you will use the ice cream maker. The value of being able to customize your own ice cream flavors and control the ingredients that go into it is something to consider, too. A mid-range ice cream maker, for someone who buys a half gallon of ice cream a week, would most definitely pay for itself in a relatively short time.
"The salt makes the ice melt. the melting of ice requires input of heat and this 'sucks' the heat out of the ice cream mixture causing that to freeze." You are correct. The salt lowers the freezing point of saltwater-ice mixture causing melting of the ice. Melting of ice is a process that absorbs heat due to the heat of fusion (80 cal/g of melting ice). Thermal energy is transferred from warmer (ice cream) to colder substance (ice/saltwater mixture). In this instance, heat is lost from the ice cream and transferred to the colder ice/salt-water mixture, allowing ice cream to freeze.
A freezer can is the container part of an ice cream maker in which the ice cream freezes.