Final answer:
The ice cream mix freezes to the inner walls of the ice cream maker due to a phase change from liquid to solid. The temperature difference between the freezer and the ice cream mixture facilitates the transfer of heat, which causes the mixture to freeze. Adding salt to the ice cream maker lowers the freezing point of the water, enabling it to freeze the liquid inside.
Step-by-step explanation:
The ice cream mix freezes to the inner walls of the ice cream maker due to a phase change from liquid to solid. During this phase change, the cream loses heat to the surrounding air in the freezer, causing it to freeze. The temperature difference between the freezer and the ice cream mixture facilitates the transfer of thermal energy, leading to the freezing of the mixture.
When making homemade ice cream, ice cubes from a freezer are usually too cold to achieve the desired temperature range. To obtain a colder temperature, salt is dissolved in water and added to the ice cream maker. The salt lowers the freezing point of the water, allowing it to freeze the liquid inside the ice cream maker.
In the case of using the ice bag method, the heat from the ice cream mixture is transferred to the ice during the phase change, cooling the mixture faster. By shaking the bag, the ice cream is churned and cooled evenly.