Why do we salt the ice when making ice cream?
Surely part of the issue is that the ice at < 0C while the liquid portion is at 0C (because of the equilibrium thing) - but it's the liquid portion, not the ice, that's most physically connected to the inner container you're trying to freeze (this is the important point).<p>If you add ice you reduce the equilibrium temp and as a result the < 0C ice temp can be passed to the liquid phase and as a result on to the inner con tain er where you're making the ice cream