Final answer:
The question is about the scientific principle of freezing point depression, specifically related to the making of homemade ice cream with a mixture of water and NaCl (table salt). By adding salt to water, the freezing point is lowered, allowing the temperature to drop below 0°C, thereby enabling the ice cream mixture to freeze.
Step-by-step explanation:
The process of making homemade ice cream involves a scientific principle where the freezing point of a solution is lowered by adding a solute, in this case, NaCl, or table salt. When one part salt is added to 11 parts water by mass, the freezing point is lowered, creating an environment cold enough for the ice cream mixture to freeze properly. The exact calculation for the freezing point depression would take into account the molality of the solution and the van't Hoff factor for NaCl, considering it fully dissociates into ions in an ideal solution. Without access to the specific value for the freezing point depression constant (Kf) for water, we cannot numerically calculate the exact freezing point of the solution, but the principle shows that the solution will indeed be able to reach temperatures lower than 0°C and allow for the ice cream to freeze efficiently.