On Tue, Mar 9, 2010 at 4:34 PM, Max Wellhouse <dimwittedmoose@cfu.net>wrote:

> 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....
>
because it's still there? :)

mike

>
> 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
>>
>