Final answer:
The process of making homemade ice cream involves lowering the freezing point of ice by adding salt to create a saltwater solution that can freeze the ice cream mixture. The freezing point is calculated using the molality, the van't Hoff factor, and the freezing point depression constant, but specific temperatures cannot be determined without more information.
Step-by-step explanation:
When creating homemade ice cream, achieving the correct temperature is crucial to ensure the proper texture and freezing point. To lower the temperature below the normal freezing point of water, salt (NaCl) is added to the ice, causing a phenomenon known as freezing point depression. According to the information provided, adding one part salt to 11 parts water by mass is instructed for use in an ice cream maker. To calculate the freezing point of this saltwater solution, we need to apply the freezing point depression formula which is based on the van't Hoff factor, the molality of the solution, and the molal freezing point depression constant (Kf) for water.
Given that NaCl dissociates completely into two ions, the van't Hoff factor (i) is 2. We would then calculate the molality (m) using the mass proportions and the molar mass of NaCl. Then, using the molal freezing point depression constant for water (-1.86°C/m), we can calculate the change in freezing point (ΔTf) by multiplying i, m, and Kf. Finally, we subtract ΔTf from the pure solvent's freezing point (0°C) to find the solution's freezing point. However, since we do not have the exact masses or Kf in the question, we cannot provide a specific temperature without additional information.