While party hosts might have discovered the saltwater hack for cooling beer and wine bottles more quickly (this easy hack can drop the temperature of a bottle of beer by a whopping 66 degrees Fahrenheit in just 30 minutes), this briny solution can also work in other scenarios. For example, freezing ice cream can be made more efficient with salted ice. As seen with an old-school ice cream churn, the custard container is surrounded by an icy slush. With each crank’s turn, the creamy ingredients go from liquid to that soft solid we all love. Some people might think that it could take hours to transform from liquid to solid state, but it is not as time-consuming as you might think.
Even just using rock salt and ice works in a most simplistic method. Using a saltwater “slush” around your ice cream base will keep it cool enough for a long enough period of time to eventually thicken into ice cream. Simply using ice water here wouldn’t be effective because it would melt before the ice cream has a chance to solidify. Another easy method includes placing one sealed bag inside another sealed bag of rock salt and ice to help freeze the inner bag of ice cream ingredients. Many people use this method to make a shaken ice cream. The resulting frozen treat might not be quite as creamy and rich as a traditionally churned option, but still, it can be fun and tasty to use science to make food.
Although flavor is king in the food world, a little scientific knowledge could help keep the big chill going a little longer. It might not be quite as precise as baking measurements, but appreciating that ice and salt create a lower temperature could save the dreaded warm drink, melted ice cream, and various other items.Â
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