Morton® Ice Cream Salt
How It Works: When making homemade ice cream, the temperature of the liquid ice cream mixture needs to be lower than 32°F so that it will freeze. Morton® Ice Cream Salt works with crushed ice to create a brine with a melting temperature lower than 32°F. The larger rock salt crystals take more time to dissolve which allows for gradual cooling of the ice cream. This effectively freezes the mixture to create a delightful ice cream.
- Cools ice cream quicker than ice alone
- Large rock salt crystals dissolve slower for more gradual cooling of ice cream