Most building supply or garden supply stores. In the USA, Lowes or Home Depot might be conveniently located for you. Rock salt is often used in water softeners. In northern climates, rock salt is sometimes used to melt ice on roadways or driveways.
However, if you're making ice cream, ANY salt will do; regular table salt or "kosher salt" will work as well, although it is more expensive than rock salt.
I believe that Morton Ice Cream Salt is just standard rock salt, used in making homemade ice cream.
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 use rock salt in ice cream, unless you want salty ice cream. You use rock salt (though table salt or sea salt would work just about as well) in the freezer to get it colder than you could with a mixture of ice and water.
there are particals that they use.
To make ice cream using rock salt, you can create a salt and ice mixture in a larger container, place a smaller container with the ice cream mixture inside the larger container, and then shake or stir the mixture until the ice cream forms. The rock salt lowers the freezing point of the ice, allowing the ice cream to freeze.
Yes, rock salt is used to lower the freezing point of the ice surrounding the ice cream mixture, allowing for faster and smoother freezing. It helps create the right conditions for making homemade ice cream by chilling the mixture evenly.
Rock salt is no different than regular 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!!
Because the salt makes it colder
the rock salt serves as a insulater. I figured that out because without the salt the ice cream wont form As the salt dissolves it increases the amount of solutes in the ice water. When there is an increase in solutes in liquid, it decreases the freezing temp. The ice water, along with the newly added solvents, now has a new freezing temp that is below the freezing temp of the ice cream.
Table salt and rock salt are sodium chloride - NaCl.
The amount of salt used in making ice cream is usually around 1/2 to 1 cup per quart of ice cream mixture.