Why is salt added to ice cream when your making homemade ice cream in an ice cream in a ice cream freezer?

Answer 1

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.

Answer 2

Salt is NOT added to the ice cream, it is added to the ice in manual ice cream freezers to reduce the melting temperature if the ice, making it colder than 32F speeding up the freezing of the ice cream in the container inside the ice cream freezer.

A compressor ice cream freezer does not need ice and salt and is much less trouble to use.

Answer 3

Salt is put in the ice around the actual ice cream so that the ice doesn't melt.

Actually the salt is added to the ice in the ice cream maker to make the ice melt FASTER, thus getting colder and speeding up the freezing of the ice cream.

Use of a compressor ice cream machine makes use of the ice & salt mixture unnecessary.

Answer 4

The Salt lowers the temperature

I made home made ice cream but never used salt for it.

Answer 5

ice is added to keep the ice cream from melting.

Answer 6

because salt makes stuff colder