Captain Cool Science Corner!

You may have noticed that homemade ice cream typically requires salt to be added. Seems strange you may be thinking. Well, like all the great mysteries in life, science has the answer. You see, water freezes at 32 degrees Fahrenheit whereas ice cream freezes at a much lower temperature. Therefore, ice by itself just can’t do the job of keeping ice cream frozen. By never fear! Salt is here! When salt is added to water in our ice cream mixture, it lowers the freezing point allowing the ice cream base to thicken and freeze before the ice melts complicated. Who ever thought that sodium chloride, better known as table salt could be used for more than just seasoning!