Mark wrote:
Right, until the ice melts. And that's why you use salt when making homemade
ice cream: to enable you to have icewater at a temperature lower than zero C.

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An Ice/water mixture at 32deg F is probably better than just ICE alone
at 32 deg F.

But..

Ice alone could be at -20 deg F or any other colder temperature.

Then the answer is not so obvious...

Ice/water at 32 or ice at -20?

Ice by itself will in all likelihood be worse than the ice/water mixture
because can't easily get full contact w/ the container so the effective
heat transfer rate will be less for it than for the water. My gut
feeling is still w/ the water. But, of course, w/ the brine solution
you can approach 0F w/ salt and get the advantages of both the full
contact/good heat transfer and colder temperature than the melting ice
to boot...

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