2006-07-23 16:43:22 · 4 answers · asked by sixteenforever 1 in Education & Reference ➔ Homework Help
Ice cream batter has to be constantly agitated so it doesn't freeze solid. If you just left it that way in the freezer, then it froze because you weren't agitating it.
2006-07-23 16:48:54 · answer #1 · answered by Anonymous · 0⤊ 0⤋
The salt lowers the freezing temperature of the water, making it cold enough to freeze the milk in the ziplock bag.
2006-07-23 16:47:51 · answer #2 · answered by Samantha H 2 · 0⤊ 0⤋
The salt lowers the freezing point of the water to 28F which is lower than the normal 32F. Churning is required to make a consistent texture and limit the amount of crystalization of the naturally occuring water in your milk or cream. If using a sabayon based custard to make your ice cream, this will prevent the proteins in the custard (cream or milk & egg) from retrograding and becoming grainy, similar to the effect of freezing with out churning. Use caution to not over churn or you will have frozen butter.
2006-07-23 17:12:31 · answer #3 · answered by Porterhouse 5 · 0⤊ 0⤋
salt melts the ice, which speeds up the process.
2006-07-23 16:49:50 · answer #4 · answered by Anonymous · 0⤊ 0⤋