Why should you use rock salt rather than regular table salt to make homemade ice cream?

Answer 1

Table salt has more artificial chemicals then natural rock salt.

This really has nothing to do with it since the salt is never in contact with the ice cream.

While rock salt is ideal, you can use table salt if needed. You can also make your own rock salt by heating some water, then dissolving as much salt in it as allowed. Heat the water until boiled. When the boiling water has become a saturated solution and cannot dissolve any more salt, remove the water from the stove and let it cool. As the water evaporates from the solution, the salt will form crystals. You can then crush the crystals, and you've got rock salt.

It is usually preferable to use rock salt, because table salt is a finer grain. It dissolves quicker and effects the brine. The brine pulls heat from the batter. If the salt dissolves in the brine too quickly, it will drop the temperature of the batter too quickly. This will cause ice crystals to form in the ice cream, and a gritty texture may occur.

Answer 2

You put it on the ice on the outside of the ice cream container to make the ice colder.

Answer 3

You put salt in the ice so that it can harden the ice to churn the ice cream. The salt used in home made ice cream is called ROCK SALT or SEA SALT.

Answer 4

The salt is not "in" the ice cream, rather is added to the ice that surrounds the ice maker bucket to aid in chilling.