Yes, you need ice cream salt (typically rock salt or kosher salt) when using a traditional ice cream maker.
Here's why:
Ice cream makers rely on a freezing process involving a mixture of ice and salt. The salt lowers the freezing point of water. Without salt, the ice would melt at 32°F (0°C). By adding salt, the ice melts at a lower temperature, creating a super-chilled environment around the ice cream base. This colder temperature is necessary to freeze the ice cream base properly.
Essentially, the salt helps the ice absorb heat from the ice cream mixture more effectively, allowing it to freeze. The saltwater slush surrounding the ice cream canister cools the base down enough so that it thickens and freezes before the ice melts completely.
Without ice cream salt, the ice won't get cold enough to freeze the ice cream properly, resulting in a slushy or partially frozen product.
