Why do you add salt to the ice?
Salt lowers the freezing point of the ice, so you get an extra-cold ice and brine slurry (colder than 32°F/0°C). That colder bath pulls heat from the ice cream base fast, which helps it freeze.
Will my ice cream taste salty?
It shouldn’t, as long as the inner bag stays sealed. I recommend freezer-grade bags and double-bagging the ice cream base, especially if you’re making this with kids or enthusiastic shakers. Also wipe (or quickly rinse) the outside of the small bag before opening it.
What kind of salt works best?
Coarse salt (rock salt or kosher salt) is ideal. Table salt works in a pinch, but use a little less because it’s finer and dissolves quickly.
How long do I shake it?
Usually 8 to 12 minutes. When the base feels thick like soft serve and moves slowly when you tilt the bag (it should mound a little instead of sloshing), you’re there. If it’s still thin, add more ice and a bit more salt to the big bag and keep going.
Can I make it without heavy cream?
Yes. It’ll be a little more icy, but still tasty. Use more milk or half-and-half. If you have it, a spoonful of cream cheese or a couple tablespoons of sweetened condensed milk can help smooth the texture.
Can I make chocolate or strawberry?
Absolutely. For chocolate, whisk 1 tablespoon cocoa powder into the sugar before adding liquids. For strawberry, mash 2 to 3 tablespoons of strawberries with a little sugar and fold them in after the ice cream thickens.
Any kid-friendly safety tips?
Keep the dairy base sealed, and don’t reuse the salty melted ice water for anything else. Wash hands after handling the salty ice bath, and wipe up drips so the floor doesn’t get slick.
