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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.

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11y ago

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