Shakespeare is probably the most famous of all Englishmen. One of the things he is famous for is the effect he had on the development of the Early Modern English language. For example, without even realising it, our everyday speech is full of words and phrases invented by Shakespeare.
The freezing point of the solvent in a solution changes as the concentration of the solute in the solution changes (but it does not depend on the identity of either the solvent or the solute(s) particles (kind, size or charge) in the solution). Non-Volatile Solutes. The freezing point of the solvent in a solution will be less than the freezing point of the pure solvent whether the solution contains a non-volatile solute or a volatile solute. However, for simplicity, only non-volatile solutes will be considered here.
The sugar and fats in the mix interfere with the formation of ice crystals, and it takes a colder temperature to get the ice cream to really freeze. Therefore, we can't use straight ice to chill the ice cream base, because the ice will melt before the base gets cold enough. Salt provides the solution. Similar to sugar, salt affects how water freezes and effectively lowers the freezing/melting point of water. Creating a saltwater slush and packing this around our ice cream base allows us to cool the base enough so that it starts to thicken and freeze before the ice melts completely.