List two ways adding rock salt helped to freeze the ice cream?

Answer 1

Nothing. The salt is used to reduce the freezing point of the water in the ice bath surrounding the mixing vessel. By keeping the "refrigerant" (the ice bath) in a liquid state, it maintains more contact with the mixing vessel, thereby more rapidly cooling the resulting product and allowing it to freeze or set.

A 10% salt solution has a freezing temp of 20 F (-6 C), a 20% solution freezes at 2 F (-16 C). Water freezes at 32 degrees, so you see, the salt melts the ice without it having to be raised to 32 degrees to do so, and the entire brine solution realizes the actual temperature of the ice ( which is much colder than 32 )while covering the vessel completely, maintaining a consistent temp below the freezing temp of the ice cream allowing it to harden.

Ice without salt will melt when it reaches 33 degrees, that solution is too warm to freeze your delicious confection.

The rock salt that some recipes call for is to put on the ice in the ice cream freezer, not in the ice cream. This makes the ice melt -- which draws heat out of the ice cream quicker.

If it's salt in the ice cream recipe, it's to heighten the flavor. Salt always make other flavors taste stronger. You only need a very little bit in sweet food.

Answer 2

First of all you don't add it to the ice cream you put your ice cream in a bowl and place this bole in a tub of crushed ice which you have sprinkled with rock salt. You then stir the ice cream until it freezes.

Salt water freezes at a much lower temperature than fresh water so adding salt to ice makes the ice melt the and the temperature to drop. This cooling effect is used to freeze the ice cream.

Answer 3

Ice has a temperature of 32 degrees Fahrenheit to start with. (This is 0 degrees Celsius). When rock salt is added to the ice, the salt decreases the temperature to 29 degrees Fahrenheit. Therefore, this makes the ice cream freeze faster since the temperature is below freezing point.

Answer 4

You use it when making ice cream as part of the ice/salt mixture that chills the outside of the ice cream maker's tub. Salt helps lower the temperature to make the ice cream chilling process possible.

Answer 5

Salt lowers the freezing point of water, making the temperature of the salt/ice/water mixture drop significantly below freezing temperature. A container of ice cream mixture placed in this salt/ice/water mixture freezes more quickly and thus to a creamier texture than if it were just placed in an ice/water mixture.

It is still much easier to make ice cream in a compressor ice cream machine, which has a built in freezer and need no salt or ice at all.

Answer 6

because rock salt is like normal salt but if it is cold it can become powdery like u use in ice cream