Final answer:
The freezing point of the salt-water solution used in homemade ice cream making is based on the freezing point depression effect. The specific freezing point was not provided but can be calculated using the formula for freezing point depression once the molality of the NaCl solution is known.
Step-by-step explanation:
When making homemade ice cream, the goal is to achieve a temperature that will allow the ice cream mixture to freeze sufficiently. To do this, a solution of salt (NaCl) is added to water and ice. This mixture is crucial because the NaCl dissolves in water and causes a depression of the freezing point of water, a phenomenon known as freezing point depression. In the scenario provided, the ice cream maker's instructions indicate to add one part salt to 11 parts water by mass. This ratio will decrease the freezing point of the solution but the exact value of the freezing point is not stated in the provided information.
However, we can calculate the freezing point depression by utilizing the formula ΔT_f = i × K_f × m, where 'i' is the van't Hoff factor (which is 2 for NaCl that dissociates into two ions: Na+ and Cl-), 'K_f' is the cryoscopic constant of water (1.86°C·kg/mol), and 'm' is the molality of the solution. To find molality, we would need the mass of the salt and the mass of the water, then calculate the number of moles of salt and divide by the mass of the water in kilograms.