SWQ
Ice cream typically contains around 0.3-0.5 salt.
Salt melts ice so salt will melt ice cream.
yes most ice cream contains salt
no,because if you put a salt in ice cream the ice cream will be tasted not nice
The amount of salt used in making ice cream is usually around 1/2 to 1 cup per quart of ice cream mixture.
You can't really separate salt and ice cream and still end up with ice cream and salt. However, you can recover just the salt.
I believe that Morton Ice Cream Salt is just standard rock salt, used in making homemade ice cream.
because salt makes the ice colder allowing the ice cream to freeze faster!
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.
Salt acts as an antifreeze, reducing the melting/freezing point of the ice. This makes the salt & ice freezing mixture much colder than that of ordinary ice, causing the ice cream to freeze faster and with smaller crystals. An ice cream with smaller crystals feels smoother and creamier in the mouth.I use a compressor ice cream maker, which requires no salt & ice mixture as it has a built in electric powered freezer.
Salt acts as an antifreeze, reducing the melting/freezing point of the ice. This makes the salt & ice freezing mixture much colder than that of ordinary ice, causing the ice cream to freeze faster and with smaller crystals. An ice cream with smaller crystals feels smoother and creamier in the mouth.I use a compressor ice cream maker, which requires no salt & ice mixture as it has a built in electric powered freezer.
"The salt makes the ice melt. the melting of ice requires input of heat and this 'sucks' the heat out of the ice cream mixture causing that to freeze." You are correct. The salt lowers the freezing point of saltwater-ice mixture causing melting of the ice. Melting of ice is a process that absorbs heat due to the heat of fusion (80 cal/g of melting ice). Thermal energy is transferred from warmer (ice cream) to colder substance (ice/saltwater mixture). In this instance, heat is lost from the ice cream and transferred to the colder ice/salt-water mixture, allowing ice cream to freeze.