Salt and Ice: Chilling, Freezing, and Frozen Desserts

Mon, 25 May 2026 00:00:00 +0000

Salt has a cold life as well as a hot one. At the stove it seasons water, meat, vegetables, sauces, and dough. Around ice, it changes the environment. A salty ice bath can become colder than plain melting ice. That colder slush can chill a custard, freeze a small batch of cream, keep a bowl steady for granita, or make an old-fashioned hand-cranked freezer work. The salt may never enter the dessert, but it still helps make the dessert possible.

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Salt and Ice: Chilling, Freezing, and Frozen Desserts