Actually, optimum freezing temps for ice cream making are between 8
and 12 degrees F.and the slower you bring down the temperature to
that point the less "icy" the product will be.   A 23% salt solution
can theoretically get down to -4F under ideal conditions, but who's
going to get that scientific about it anyway.  Spoken from experience
as our church used to make 90 gallons of home made ice cream for
their annual ice cream social.  5  6 qt. White Mountain machines
going full blast for the better part of 3 days  in July.

Gonna miss that stuff, but my7 ateries won't....

DM&FS

At 08:12 PM 3/8/2010, Kim Brennan wrote:
>32F (the temperature of your encapsulating ice) won't keep the ice
>cream very frozen.
>
>A better method is to use a bag of ice cubes and salt to help lower
>the temperature (should get to about 20F this way).
>
>The best way is to get some dry ice. And use that around the ice cream.
>
>
>On Mar 8, 2010, at 8:58 PM, Richard Koerner wrote:
>
> > Just had a brainstorm....what if I got a small 2 serving little plastic
> > container, packed it with ice cream, put that container in bigger
> > container, filled that with water, and froze the whole thing so
> as to encapsulate the inner container in a thick layer of ice (say
> about 1 inch thick or so)?
> >
> > Good enough for the first night out when packed in the
> cooler?  (My Vanagon has no refrigerator, just a plastic Coleman
> ice chest...which meets all my needs.)  Seems like it should work just fine.
> >
> > Just wondering if anybody has tried such a thing, or has any
> tips.  And to inspire others.  (Going to Anza Borrego Desert park
> (southern California) this weekend for the spring wildflowers,
> daytime temps 76 F, nighttime temps 50 F, new moon coming, lots of
> stars to watch)
> >
> > Rich
> > San Diego