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| Water. Get all the salt disolved in the water that it will hold. (Brine). I let the water and salt sit over night. Even 30 minutes is better than just putting the salt straight in the freezer.
When you get ready to make the ice cream fill the freezer with ice and dump the brine over your ice and let her rip.
The advantage is your salt is already disolved and your freezer gets cold alot faster. The salt disolves better when the water is warmer than it does after it is cold in the freezer. Kinda like trying to put sugar in a glass of cold iced tea.
MoTerry | |
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Machinery talk? Not really, but gooooood eatin!
