Why is salt needed for ice cream?

Answer 1

Ice water is only 32 degrees F, and ice cream needs to be much colder to properly freeze. The salt lowers the freezing point of the water. The super cold water is what will actually freeze the ice cream. You can actually get the temp of the liquid water down to about 10 degrees F.

Answer 2

well the ice is to keep the ingredients cold enough that they'll solidify into ice cream. the salt actually melts the ice and lowers the temperature below 32 degrees. salt lowers the freezing point of water allowing it to be cooled below it's usual freezing point of 32 degrees. that's why they use salt to melt snow in the winter. even tho the ice melts it is necessary to start with ice because it is initially much colder than water in it's liquid form and thus will freeze the cream faster :-)

Answer 3

When you add salt to the ice, it lowers the freezing point of the ice. The salt makes the ice melt faster. Without the salt, the temperature would not fall below 32F, or 0C which is not cold enough to make ice cream.

Answer 4

When you add salt to ice, it lowers the temperature. This means that it will take the ice longer to melt. In an ice cream maker the longer the ice is cold, the colder the ice cream gets, and the more frozen the resulting ice cream will be.

Answer 5

If you are using an ice cream maker that does not have a built in freezer, you need another method to get down to the temperature that the ice cream mixture will freeze at (about 27F). Typical salt and ice mixtures will be at about 10F (instead of the 32F of just ice alone).

If you are using an ice cream maker that has a built in freezer, it will be at 0F or sometimes slightly colder depending on the model.

Answer 6

It helps drop the temperature with the ice to make the ice cream frozen or a low temperature.

Answer 7

for taste and such

Answer 8

ok