Are you saying that table salt will not work when making homemade ice cream and is there another substitute?

Table salt (sodium chloride) is not suitable for making homemade ice cream because it alters the freezing point too little. Table salt lowers the freezing point of water by about 1.8°F (1°C), which is insufficient for making ice cream. Additionally, table salt can affect the taste and texture of the ice cream.

A more effective alternative for homemade ice cream is rock salt (sodium chloride in larger crystals) or ice cream salt. Rock salt lowers the freezing point of water more significantly and helps achieve the desired consistency for ice cream. It is commonly used in conjunction with ice to create an ice-salt mixture that surrounds the ice cream container. The low temperature generated by the ice-salt mixture helps freeze the ice cream quickly, resulting in a smooth and creamy texture.