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0 pointstylerhou3y ago0 comments

Here is another way that I thought of it.

1. To make ice cream, we need to cool milk/cream below the freezing point of water (because milk/cream contains water).

2. To cool things, liquids have good thermal conductivity properties, so we would prefer to use a liquid.

3. We need some substance which is still a liquid at slightly below freezing.

4. It happens that salted water has this property and is relatively cheap.

0 comments

Remember for point 4 it needs something in that salted water that can keep it at the lower temperature.

Also, we would like a phase transition slightly below freezing so that it's easier to keep a stable temperature.

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