Chuck

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.

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.

And as the ice melts, the way that it's melting is by drawing heat from something else. In this case, your ice cream mixture, right? Right. So when you add salt, it has to draw more heat to melt because it has a lower freezing point, freezing temperature. Yeah. So that's why you add salt. It actually lowers the freezing point, which allows you to cool your ice cream faster. Yeah. Ah. Right?

And as the ice melts, the way that it's melting is by drawing heat from something else. In this case, your ice cream mixture, right? Right. So when you add salt, it has to draw more heat to melt because it has a lower freezing point, freezing temperature. Yeah. So that's why you add salt. It actually lowers the freezing point, which allows you to cool your ice cream faster. Yeah. Ah. Right?

And as the ice melts, the way that it's melting is by drawing heat from something else. In this case, your ice cream mixture, right? Right. So when you add salt, it has to draw more heat to melt because it has a lower freezing point, freezing temperature. Yeah. So that's why you add salt. It actually lowers the freezing point, which allows you to cool your ice cream faster. Yeah. Ah. Right?

So it lowers the freezing point. Yeah. Milk has a lower freezing point. And it draws the heat out more quickly so those ice crystals don't form on the side.

So it lowers the freezing point. Yeah. Milk has a lower freezing point. And it draws the heat out more quickly so those ice crystals don't form on the side.

So it lowers the freezing point. Yeah. Milk has a lower freezing point. And it draws the heat out more quickly so those ice crystals don't form on the side.

Yeah.

Yeah.

Yeah.

Yeah.

Yeah.

Yeah.

Right, which you definitely plug in.

Right, which you definitely plug in.

Right, which you definitely plug in.

Right.

Right.

Right.