Rock Salt And Ice Cream- how do you make ice cream using rock salt?
I have a baskin robbins ice cream maker that hasn’t been used in a long time, I have a lot of rock , what do I do with the salt to make ice cream?
The rock salt is not an ingredient of the ice cream. Rather, it is mixed with ice in some ice cream makers that do not have a built in freezer unit. Here’s how it works:
Salt is necessary to force the ice to melt. As the ice melts and forms a brine solution, it absorbs the heat from the ice cream mixture causing its temperature to lower. The ice cream mixture’s temperture will gradually lower until it reaches its freezing point of 27°F if the proper proportions of ice and salt are used. A ratio of 5 cups of ice to 1 cup of salt should keep the melting solution at 8° to 12°F. If salt was not used the ice would melt at 32°F and would not be able to lower the ice cream mixture’s temperature to its 27°F freezing point. Because of the coarseness of rock salt, it will work to melt the ice faster that regular salt, thus freezing the mixture quicker.
Good luck!
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The rock salt is not an ingredient of the ice cream. Rather, it is mixed with ice in some ice cream makers that do not have a built in freezer unit. Here’s how it works:
Salt is necessary to force the ice to melt. As the ice melts and forms a brine solution, it absorbs the heat from the ice cream mixture causing its temperature to lower. The ice cream mixture’s temperture will gradually lower until it reaches its freezing point of 27°F if the proper proportions of ice and salt are used. A ratio of 5 cups of ice to 1 cup of salt should keep the melting solution at 8° to 12°F. If salt was not used the ice would melt at 32°F and would not be able to lower the ice cream mixture’s temperature to its 27°F freezing point. Because of the coarseness of rock salt, it will work to melt the ice faster that regular salt, thus freezing the mixture quicker.
Good luck!
References :
http://www.recipetips.com/kitchen-tips/t–1133/how-to-make-homemade-ice-cream.asp