I read that ice cream freezes at approximately 11 degrees F
0 degree
Technically it's still cold, but not enough to freeze to be icecream.
You add salt to ice to lower the temperature of the ice/water mixture. Without the salt, the temperature would not fall below 32.F, which is not cold enough to make ice cream. The freezing point of salt water is below that temperature and thus allows the cream to partially freeze, a necessary part of making ice cream Salt causes water to freeze at a much lower temperature. Adding salt to the ice causes the temperature of the brine solution to drop dramatically, while freezing the ice cream inside the container.
When salt is added to ice, it lowers the temperature of the ice. This causes the ice to melt and absorb heat from the surrounding environment, including the ingredients of the ice cream mixture. The lower temperature of the ice helps freeze the mixture, resulting in the formation of homemade ice cream.
Salt lowers the freezing point of water, causing the ice cream mixture to freeze at a lower temperature. This lower temperature helps to freeze the ice cream faster and create a smoother texture by inhibiting the formation of large ice crystals.
Ice cream is typically frozen at temperatures below 0 degrees Celsius (32 degrees Fahrenheit). Most household freezers are set to a temperature around -18 degrees Celsius (0 degrees Fahrenheit) to properly freeze ice cream.
You add salt to ice to lower the temperature of the ice/water mixture. Without the salt, the temperature would not fall below 32F, which is not cold enough to make ice cream. The freezing point of salt water is below that temperature and thus allows the cream to partially freeze, a necessary part of making ice cream Salt causes water to freeze at a much lower temperature. Adding salt to the ice causes the temperature of the brine solution to drop dramatically, while freezing the ice cream inside the container. As the ice melts, the "heat" of the ice mass is preserved by lowering the temperature. (It's called "latent heat") It takes approximately 80 calories of energy to melt a gram of ice. That latent heat principle is used to lower the temperature of melting ice, thereby allowing the ice cream to freeze. It's an example of simple physics and is described in most physics books and physics classes.
it will freeze because Pluto is too far away and too cold to eat the ice cream. plus what flavor is the ice cream
Ice cream can be freeze dried. They sent this up in space with astronauts. You need to have or make a vacuum pump that turns the ice cream into a gas and dry it.
The purpose of using salt when making homemade ice cream is to lower the freezing point of the ice surrounding the ice cream mixture, allowing it to freeze at a lower temperature and create a smoother texture.
The temperature of sodium chloride is not important in this case; salt is added to lower the freezing point of the mixture and to give consistency to the ice cream.
Salt water does not freeze completely when the temperature drops below 0 degrees. However, it does reach that point, and since it is a liquid, it is a direct application of the cold to the ice cream. I you only apply cold air to the ice cream, it takes longer to freeze, which results in large ice chunks in your ice cream.