Does anyone know how to make homemade ice cream by hand? Discuss scientifically why we add salt to the ice?

There's several ways to make ice-cream by hand. An easy and fun way is to put your ice cream ingredients into a zip lock back. Put that back into another one and duct tape it shut. Place your bag into an empty coffee can filled with salt and ice. Proceed to have kids kick the can around for about a half hour to an hour. Make a game out of it.





As to how it works, the salt reduces the melting temperature of the ice. As the ice melts, it ';absorbs'; heat, making the inside of the can, colder faster.Does anyone know how to make homemade ice cream by hand? Discuss scientifically why we add salt to the ice?
Salt makes ice even colder.Does anyone know how to make homemade ice cream by hand? Discuss scientifically why we add salt to the ice?
Yes, I have my grandma's recipe which I personally think is the best in the world and can only be made on a manual machine for best flavor.





The making of ice cream was originally a laborious process. The temperature was reduced by placing the ice cream mixture into a container that was immersed in a mixture of crushed ice and salt. The dissolving of salt in water is endothermic and the salt allows liquid water to be below the freezing point of pure water, allowing the immersed container with cream to make better contact with the melted water/ice mixture.
Ice cream is a complex of protein, fat, air and water. Blended together it forms a delicious, frozen treat :)





To make homemade icecream by hand, find a recipe (try online) and use a technique that 'fluffs' the ice cream while also cooling the icecream slowly. This will help add air to the mixture and will give your ice cream a better 'mouth feel' than icecream without the air.





The salt helps to destabilize the ice matrix of the frozen water so that the water crystals are not too large and crunchy. This helps the mixture of all of your ingredients to, well, Mix!





Hope this helps!
technically the salt doesnt make the ice cream colder but the process of adding the salt lowers the freezing point of ice so that the ice water stays colder than 32 degrees F. this is why salt will melt ice at temperatures colder than 32 degrees therefore salt in ice water will keep the salt water several degrees colder therefore keeping the icecream which is submerged in the ice water freeze inside the canister...hope that helps it is kind of hard to explain