Salt's way cheaper than antifreeze, and I'd be a lot happier about getting a little stray salt in my ice cream than getting a little stray ethylene glycol (with bittering agents, since 2010).
> Also, if you really want to recover the salt, you’d just have to boil away the water.
This is probably the point the poster was making: this requires a lot of energy. There's a lot of NaCl in the world, but getting it out of solution is expensive.
What's in the blue liquid in those ice cream making bowls that is normally sealed but sometimes people report it leaking. The manufacturers say it is nontoxic.
It’s propylene glycol. The same stuff they fill “ice packs” with. And it’s also the thickening agent in coffee syrups. Supposedly food safe. I wouldn’t season my food with it though
