I've been making some ice cream without a ice cream maker, using salt, ice, mixer and steel canister since I can't get a ice cream machine around here and its fun. It works pretty good but it seems slower than a simple ice cream machine that uses a freezer bowl. And the freezer wall volume seems smaller than the amount of ice I use.
Will using a frozen brine (if I can even freeze it) or liquid cool faster than using frozen ice and then adding salt to melt it and lower the temperature? whats the difference? Is temperature all the matter? (liquid brine at -10c vs ice at 0) any other factors that can contribute to the time it takes to freeze the mixture? Any idea what coolant those bowls use? (seems to freeze at freezer temps).