Salt on it's own will not make ice cream faster, however adding salt to a water + ice solution causes a chemical reaction which will lower the overall temperature to less that that of either the water or the ice which would then let a container in that solution reduce it's temperature a lot faster than usual (that is what helps make the ice cream faster); I will explain:
Water freezes at 0 degrees. By adding salt to water we now create a solution that is no longer water. This salt/water solution has a lower freezing temperature than water alone.
Now we add ice to this solution.
As the salt dissolved in the water starts the 'melt' the ice (the reason I have used quotes around 'melt' is because we are effectively seeing the ice melt but what we are actually doing is converting it into a liquid which will no longer be frozen at 0 degrees), a chemical reaction takes place which results in the energy used to 'melt' the ice being expelled as heat, therefore reducing the temperature of the whole salt/water+melting ice combination to as low as -22 degrees.
The same trick can be easily used to cool cans and bottles of drink very quickly - just get a bowl with some water and plenty of ice in it and add a couple of handfuls of salt. Stir it for a few moments and then put some cans of drink in it. About 5 minutes later, those drinks should be lovely and cold!
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.
No. But ice and water with table salt dissolved in it, can.The salt lowers the freezing temperature of the water, so that it can remainliquid even when it's below 32° Fahrenheit (0° Celsius). In that condition,it can be used to cool the can in which the ice cream ingredients are mixed, andcan freeze it faster than solid normal ice could.
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 used because it causes the ice in the bucket to melt, but at the same time to be cold enough to freeze the ice cream inside of the canister. I am of course talking about the hand churned ice cream. If you didn't use salt, you would not be able to turn the canister to churn the ice cream mixture into a freezable substance.
You add salt to ice to lower the temperature of the ice/water mixture. Without the salt, the temperature would not fall below 32.F, 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.
because salt makes the ice colder allowing the ice cream to freeze faster!
You don't. To make ice cream you want to make it with ice cream salt.
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.
salt
salt makes the substance cold and for ice cream that is crucial
You can make ice cream using salt by creating a salt and ice mixture in a container, placing a smaller container with the ice cream ingredients inside the salt and ice mixture, and then shaking or stirring the mixture until the ice cream forms. The salt lowers the freezing point of the ice, allowing the mixture to become cold enough to freeze the ice cream ingredients.
Salt is used to keep the ice cream cold, and it is also what you use to make the ice cold enough in a machine, to make the cream form into a solid.
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.
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.
No. But ice and water with table salt dissolved in it, can.The salt lowers the freezing temperature of the water, so that it can remainliquid even when it's below 32° Fahrenheit (0° Celsius). In that condition,it can be used to cool the can in which the ice cream ingredients are mixed, andcan freeze it faster than solid normal ice could.
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.
Splenda because it has more chemicals in it,then regular sugar which is more natural than Splenda.