The amount of salt used in making ice cream is usually around 1/2 to 1 cup per quart of ice cream mixture.
Ice cream typically contains around 0.3-0.5 salt.
Typically, about 1/2 cup of salt is used when making salt potatoes.
I believe that Morton Ice Cream Salt is just standard rock salt, used in making homemade ice cream.
Cream cheese typically contains cream, milk, salt, and lactic acid bacteria.
No, Epsom salt should not be used as a substitute for rock salt in making ice cream. Rock salt is used to lower the freezing point of the ice surrounding the ice cream maker, allowing the mixture to freeze and churn properly. Epsom salt is not suitable for this purpose and may not work effectively in the ice cream-making process.
You don't ADD salt
No!! Sea Salt ice-cream would not be the same without the sea salt! Plus, table salt and rock salt etc. tastes much different to sea salt.... at least that's my opinion... Happy Ice-Cream making!!
small salt dissolves quicker
Add salt to the ice to make it colder.
SWQ
To lower freezing point, making the ice cream mix in the container colder than freezing temperature so it freezes faster. Its much easier to make ice cream with a compressor freezer than a salt & ice freezer.
there are particals that they use.