Ice Cream Salt - Fine Texture | For Old Fashioned Homemade Ice Cream

Features

• Each pack contains 3 pounds of Fine Texture Salt
• each pack contains approx. 4 cups, enough for one batch of 6 qt. ice cream
• Perfect to make a fast acting salt brine, like making homemade ice cream
• Useful to supper cool your drinks / cans when mixed with ice and water
• Fine texture cools faster than salt crystals, and will dissolve faster
• Cons: Fine salt will not last as long as salt crystals and has a tendency to settle to the bottom of the tub when making ice cream.

Are you trying to find economical salt for making homemade ice cream? Ice by itself will only get as low as 32° F. When combined with salt, ice will get as low as 8° F.

How does this happen? Without getting too scientific, salt removes heat. So when combined with ice, salt will cause a chemical reaction, removing the "heat" from the ice and lowering the temperature. 

Historically, salt was used to cool steel during manufacturing hot rolled steel. That was until they had many rusted tables and figured out another way to cool the steel. So yes, salt is used to cool in more applications, and the new generation is re-discovering how salt helps make great ice cream.

Need Salt in larger quantities, let us know and we will help you out.

Instructions

• Assemble/fill freezer
• Fill tub 1/2 full of ice
• Spread 1 c. salt on ice
• Fill tub with ice
• Spread 3 c. salt
• Add ice and salt as needed during the churning process.
  
  

Tips

• Ratio: 1 part salt - 4 parts ice
• Are you getting it right? Mixture frozen too fast will be icy. If you freeze too slow, it will have a buttery texture.
• Use solid ice pieces or chunks.
• Mixers containing alcohol, like real vanilla, will freeze slower.
• Homemade ice cream should have the texture of bought soft ice cream. To make it firmer, use a "Packing Lid / Tub Cover" to let the ice cream freezer in the tub.
• A batch should take 15-25 minutes
  
  

Not for Human consumption. May contain specs of inert matter.