why do u need salt with ice to make ice cream?
436735
Ice and water are at equilibrium at 32 F (0 C).  A mixture of water and ice cannot be cooled below this temperature.   Salt depresses the freezing point (which is why it is added to icy or snowy roads in winter), allowing lower temperatures to be achieved.  This makes the viscosity build of the ice cream (caused by churning of the mixture) to occur in a shorter period of time, and keeps the ice crystals that form in the ice cream smaller - resulting in a smoother texture.
684939
possibly salt water,  salt water has a lower freezing point than water, it could keep the metal warmer than the ice cream so the ice cream would slightly melt as the scoop passed through the ice cream making it easier to scoop.  possibly
106372
u know that ice is H20 right? but that's not enough. it would easily melt if that's pure ice. so there is a Salt there. NaCl. why? because water or an ice slowly melts when thre is a substance. and vice versa when the water boils with salt.
484197
Salt - sodium chloride.\n\nIf you need something a bit more unusual, I believe there is imitation salt which is potassium chloride.
836118
The salt melts the ice.  The car goes over the water, gets splashed. Salty water wets the car.  Water evaporates leaving the salt on the  car.  Everytime there is some moisture on the air, salt re-dissolves and attacks the metal.  This will continue until you wash your car.\n\nConclusion.  If you leave in snow country where salt si spread wash your car during the winter frequently.
878093
I make a rocky road ice cream pie every year and people it's the first thing gone. If you want the recipe just add details. It's simple and fast to make.
964010
A salt is an ionic compound that is composed of a metal and non-metal. \nThere are many different kinds of salts. Table salt, the kind you put on food is Sodium Chloride (NaCl) and it can be found in concentrations in the Earth known as "salt domes" or derived from sea salt or halite formations.\n\nSea salt, another kind of salt commonly used in cooking, has varying compositions depending on where it is harvested but generally contains more chloride than sodium and has trace amounts of sulfites, calcium, and other metals. These metals are not in pure form, but combined chemically with non-metals.\n\nSalts can be the byproduct of a chemical reaction as is often the case when an acid and base are mixed. The base and acid neutralize to form, among other things, a salt in an aqueous solution. Many salts are poisonous to humans. \n\nFor more information go here: http://en.wikipedia.org/wiki/Salt
802424
put iceube in a sandwich bag.\n\ntake another freezer bag, and fill with ice.\n\ndump a cup of rock salt into the freezer bag with the ice.\n\nmix salt and ice thoroughly.\n\nwait a few minutes.\n\nplace sandwich bag with icecube into freezer bage with ice and salt.\n\nsame way icecream is made by hand!
213697
There are all sorts of salts:\nacid + base = salt + water\nHCl + NaOH = NaCl + H2O\n\nNaCl is sodium chloride. This is the same stuff we use at the table. If you have a look at the packet it came in you will probably find there are a few other things in the 'table salt' too - perhaps some iodides and an anti-caking agent to keep it running freely.\n\nMore info. on 'table salts':
288822
sure! you can have an ice cream machine. when i was a kid, we used to do it manually. my dad would mix milk and fruits and some sugar in an aluminum container with a lid. then that container is put in another wooden container with space on the side. then, the sides are filled wit chunks of ice and salt. salt it mixed with the ice to slow its melting. then the aluminum container is rotated within the wooden container. this takes around an hour. avoid having the ice-salt get into the mixture. after around an hour of rotating, the mixture turns into ice cream!
684151
The freezing point of pure water is 0°C, but that melting point can be lowered by the adding any solvent such as a salt. Depending on the amount of salt the freezing temperature of a saline solution can range from below 0°C to -21.1°C. The frozen solution is a mixture of separate NaCl·2H2O crystals and ice crystals, not a homogeneous mixture of salt and water. This heterogeneous mixture is called a eutectic mixture. \nThe use of ordinary salt on sidewalks is effective because it requires a colder temperature to freeze water and it is a cheaper alternative to other solvents or methods of ice removal.
909747
2000-2500 mg a day for salt is what's recommended.  \n\nKosher or sea salt will provide less sodium mostly because the crystals are bigger.\n\nA good rule of thumb is to not add salt unless you're cooking from scratch.  Nearly all prepared food has more than enough sodium already.
289336
because coffee is good and ice cream is good. put those together and you've got a mouthgasm.
613215
Simply put, the salt lowers the freezing point of water.\n\nHow does it do this?  From kinetic molecular theory, the temperature of an object is proportional to the random motion of the molecules of the object.  As water cools down the molecules move slower and stick closer together until the intermolecular forces are stong enough to lock the molecules into a crystal structure (overcome random motion) and water freezes.  The salt lowers these intermolecular forces by interacting with the water molecules: there is some salt-water interaction and thus less water-water interaction.  Thus, a lower temperature is required to lock in the crystal structure (lower melting point) and the ice melts.\n\nThis works to about -30 or -40 C IIRC.
959702
If you make them the same concentration (say 1 molar of each) the salt water will have a lower freezing point, and so will need to be colder before it freezes.  Freezing point is affected by the concentration of particles dissolved in the solution.  Since salt forms two ions and sugar forms only single molecules, you have more particles in a salt water solution than you do in a sugar water solution.
277236
Couple good answers there. The ones about lowering the freezing point are good, but not quite there. If it just lowered the freezing point (which is true) it would never melt the ice/snow, since it nothing has affected the temperature yet. What happens is that the first interaction of salt and ice/snow (water) causes heat to be released, it is an exothermic reaction. That little bit of heat allows more ice to melt, reacting with more salt, creating more heat, melting more ice, etc. So it is the exothermic reaction that causes the melting, the lower freezing point keeps it from refreezing.
134404
Salt decrease the melting point of water so adding salt to ice wich is fresh water will make it melt at a lower temperature than 0 celsious.