Chuck

Right.

Oh, no way. You did it without freezing the canister first?

Oh, no way. You did it without freezing the canister first?

Oh, no way. You did it without freezing the canister first?

We luckily figured that out. Yeah. From the get-go. Made some pretty killer lemon gelato once.

We luckily figured that out. Yeah. From the get-go. Made some pretty killer lemon gelato once.

We luckily figured that out. Yeah. From the get-go. Made some pretty killer lemon gelato once.

Right. Or if you're using the hand crank thing, that's what you just said. The Johnson crank? Right. Yeah. What you just said listed off all of the necessary components to making ice cream. You've got something that's cooling it, whether that little drum that you put in the freezer or you have ammonia-filled tubes that are freezing a tube that your mix is in. Yeah.

Right. Or if you're using the hand crank thing, that's what you just said. The Johnson crank? Right. Yeah. What you just said listed off all of the necessary components to making ice cream. You've got something that's cooling it, whether that little drum that you put in the freezer or you have ammonia-filled tubes that are freezing a tube that your mix is in. Yeah.

Right. Or if you're using the hand crank thing, that's what you just said. The Johnson crank? Right. Yeah. What you just said listed off all of the necessary components to making ice cream. You've got something that's cooling it, whether that little drum that you put in the freezer or you have ammonia-filled tubes that are freezing a tube that your mix is in. Yeah.

The ammonia is not being introduced to the ice cream. Not at all. It's just, yeah, the tube is up against the tube that the ice cream is in. That's right. Or if you are making it at home using a Johnson crank, you're going to use rock salt, right?

The ammonia is not being introduced to the ice cream. Not at all. It's just, yeah, the tube is up against the tube that the ice cream is in. That's right. Or if you are making it at home using a Johnson crank, you're going to use rock salt, right?

The ammonia is not being introduced to the ice cream. Not at all. It's just, yeah, the tube is up against the tube that the ice cream is in. That's right. Or if you are making it at home using a Johnson crank, you're going to use rock salt, right?

So I was kind of, I didn't understand what the point of using rock salt was. So I looked into it.

So I was kind of, I didn't understand what the point of using rock salt was. So I looked into it.

So I was kind of, I didn't understand what the point of using rock salt was. So I looked into it.

Okay, so basically the reason that you would add rock salt to ice is because if you just used ice, the freezing point of ice is 32 degrees Fahrenheit.

Okay, so basically the reason that you would add rock salt to ice is because if you just used ice, the freezing point of ice is 32 degrees Fahrenheit.

Okay, so basically the reason that you would add rock salt to ice is because if you just used ice, the freezing point of ice is 32 degrees Fahrenheit.

It takes more than that, more degrees than that. Let me put it a different way. Milk freezes at a lower temperature than ice. Yes. Right? So when you add salt, you actually lower the freezing point of that ice. Oh, okay. Because when you're using ice, it's a freshwater mixture. Yeah. Saltwater ice has a lower freezing temperature. Yeah. So you're melting it, and it's melting and refreezing.