The best salt for homemade ice cream is kosher salt.
Kosher salt has larger, irregular flakes, which dissolve more slowly than table salt. This slower dissolving rate is crucial for maintaining a consistent freezing temperature in your ice cream maker.
Table salt, with its smaller, more uniform crystals, dissolves too quickly, leading to temperature fluctuations and a less smooth ice cream texture.
While other types of salt, like sea salt or Himalayan salt, might work in a pinch, they are not ideal. They can be more expensive and may not dissolve as evenly as kosher salt.
Benefits of Using Kosher Salt:
- Even Freezing: Kosher salt's slow dissolution ensures a consistent freezing temperature, resulting in smoother, creamier ice cream.
- Controlled Temperature: It helps maintain the optimal temperature for ice cream freezing, preventing the formation of large ice crystals.
- Cost-Effectiveness: Kosher salt is typically more affordable than other specialty salts.
Remember: Always use a high-quality, food-grade salt for your ice cream making.
