Did you know?
Old-fashioned ice cream needed three parts ice to one part salt
Fannie Farmer's 1896 cookbook packs the ice-cream churn with three measures of crushed ice to one of coarse rock salt for smooth ice cream, and equal parts for a coarser frappé. Salt makes the melting ice colder than freezing.
Read the full story: Salt and Preserving
More salt facts
Cite this page
For school projects and reports. Teachers often prefer the original sources too: see the list below.
The Salt Almanac. (2026, November 8). Old-fashioned ice cream needed three parts ice to one part salt. https://saltalmanac.com/did-you-know/ice-cream-ice-and-salt
“Old-fashioned ice cream needed three parts ice to one part salt.” The Salt Almanac, 8 Nov. 2026, saltalmanac.com/did-you-know/ice-cream-ice-and-salt. Accessed [today's date].
“Old-fashioned ice cream needed three parts ice to one part salt.” The Salt Almanac. Last modified November 8, 2026. https://saltalmanac.com/did-you-know/ice-cream-ice-and-salt.
Original sources
- Farmer, F.M. The Boston Cooking-School Cook Book. 1896. https://archive.org/details/bostoncookingsc00collgoog
- Wikipedia. Ice cream. https://en.wikipedia.org/wiki/Ice_cream