Originally Posted by slamkal
I dont understand how the salt trick works but my friend swears by it
Salt lowers the freezing/melting point of water.
This very cold water transfers the cold more effectively to the ice cream than just 32 degree F ice/water.
You're going to have to dispose of a couple gallons of brine
Salt seas don't belong on river banks.
I don't know of any way to resolve this other than using dry ice to make ice cream. (CO2 Fire extinguisher or pack the dry ice.)
I've never done that.
I missed the Dutch Oven demo at the Central Oregon Sportsman Show where they were going to show how one could use an aluminum DO
with dry ice in a remote camp to make ice cream.
I'm guessing that they just stirred it some in an aluminum oven surrounded by dry ice. I would expect equal amounts of dry ice above and below rather than a briquette rule of three thing.
One key to making a good ice cream is a custard recipe.
Use real ingredients. Not some imitation vanilla.
I can provide a detailed point by point discussion on what has gone wrong with white mountain electric motors. I have personally participated in many hundreds of homemade ice cream batches either making or testing for flavor.
Ice Cream represents heaven to us mortals.
All the Best.