How To Freeze Dry Ice Cream

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If you've ever visited a science museum, yous've probably seen freeze dried "astronaut" water ice cream sold in the souvenir shop. Kids normally beloved the calorie-free, airy texture of the ice cream, which practically melts in your mouth. Making freeze dried water ice cream requires a freeze dryer, which freezes the ice cream to an extremely depression temperature and so dries it to remove all the moisture with a powerful vacuum pump. A freeze dryer is a fairly expensive appliance for home use, though, and then you may want to recreate the taste and texture of freeze stale ice cream with a faux version that calls for baking meringue scoops in the oven for a similar outcome.

Things You Should Know

• The easiest fashion to make freeze dried water ice cream is using a freeze dryer.
• If you don't have a freeze dryer, you can brand fake freeze dried ice cream in the oven.
• For fake freeze dried ice foam, you lot'll but need eggs, foam of tartar, saccharide, and vanilla.

Ingredients

• 1.5 quarts (ane.4 l) water ice cream in the flavor of your choice

• 4 big egg whites, room temperature
• ¼ teaspoon (one g) cream of tartar
• 1 loving cup (200 g) sugar
• 1 tablespoon (xv ml) flavoring extract, such as vanilla
• Gel food coloring (optional)

1. ane

   Place the ice foam on the freeze dryer tray. Yous can use 1.5 quarts (ane.4 l) of homemade or store-bought ice foam in the flavor of your pick. Utilize an ice foam scoop to place individual servings of the ice foam on the tray from your freeze dryer or soften the ice cream slightly and so yous can spread it in a sparse layer across the tray.^[1]

   • If you lot spread the water ice cream in a layer across the freeze dryer tray, you can and then suspension it into individual pieces once it's freeze dried.
   • If you have multiple trays for your freeze dryer, you tin freeze dry out more than than ane.5 quarts (1.four l) of ice cream.

2. 2

   Chill the water ice foam in the freezer for a bit. While the freeze dryer will freeze the ice foam to a temperature as low as -30°F (-34°C), it helps to place the tray with the ice foam in your freezer for 1 to ii hours. This will allow yous to reduce the freeze time in the freeze dryer by 1 to 1 ½ hours.^[two]

   • This footstep is optional. You lot can place the water ice cream directly in the freeze dryer if yous adopt.
   • Cover the ice cream with plastic wrap before you place the tray in the freezer to keep it from picking upwards other flavors or scents.

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3. iii

   Load the tray in the freeze dryer and set the appropriate freeze and dry times. Slide the tray into the freeze dryer so it's deeply in place. Turn the appliance on, and choose the appropriate freeze and dry times for the water ice cream according to the manufacturer'south instructions. You tin experiment with dissimilar times to notice which settings you like all-time for freeze dried water ice cream.^[3]

   • The proper freeze and dry fourth dimension may depend on the freeze dryer that you're using, so it's of import to consult the manual to get better idea of what settings are appropriate.
   • If yous're not sure what freeze and dry out times to apply, start with 12 hours of freeze time and 12 hours of dry out time and see how you like the results. You tin can also simply use the default setting the outset time that you freeze dry the ice cream and see how it turns out.

4. 4

   Let the dryer to run. It will take a while for the water ice foam to freeze dry. In some cases, information technology may take a twenty-four hour period or more than. Don't open the dryer to check on the water ice foam while information technology's running considering you'll interrupt the freeze drying process and wind upwards with ice cream that isn't properly freeze dried.^[4]

5. v

   Test the ice foam for dryness. When the freeze dryer has finished its freezing and drying cycles, remove the tray from the appliance. Discover ane of the thickest parts of the ice cream and break information technology in half or gustation it. If there'due south any moisture left, yous volition find coldness and wetness.^[v]

6. 6

   Add more dry time if necessary. If you notice that there's still wet left in the ice cream, gear up the freezer dryer to add more drying time. Another couple of hours should be sufficient to finish drying the ice foam, depending on how long y'all originally set it to dry.^[half-dozen]

7. 7

   Remove the water ice cream from the tray and enjoy. Once the ice cream is dry, you tin remove it from the tray. If you spread it in a unmarried layer on the tray, use a knife or fork to break it into individual pieces. You can eat the ice cream right away or place it in airtight containers for storage.^[7]

   • In that location's no need to refrigerate freeze dried ice cream. It can last up to 25 years at room temperature.

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1. 1

   Preheat the oven and conform the racks. Gear up your oven's temperature to 200°F (93°C) or the Low setting, and allow it to fully heat. Brand sure that the racks are positioned in the upper and lower thirds of the oven too.^[8]

2. 2

   Line a blistering sail. You'll need a baking sheet to bake the meringue in the oven and dry out the pieces. Placing a piece of parchment paper on the baking sheet keeps the meringue scoops from sticking during baking.^[9]

   • You can substitute a silicone baking mat for the parchment paper if you prefer.

3. 3

   Shell the egg whites until frothy. Add four large egg whites that are at room temperature to a large bowl. Whip the whites with an electric mixer on medium-low speed until they only get frothy, which should have about 45 seconds.^[ten]

   • To split up the egg whites from the yolk, break the egg confronting a flat surface, such equally a countertop. Hold it over a bowl and break it open, and then the yolk falls into the lesser one-half of the shell. Motility the yolk back and forth between the halves, letting the white drip into the bowl below. Keep moving the yolk until all of the white is removed. Y'all can save the yolk in the fridge for another recipe that requires it or discard it.
   • You can also employ a stand mixer to make the meringue.

4. 4

   Mix in the cream of tartar and crush the mixture until thick. Add ¼ teaspoon (1 m) of cream of tartar to the egg whites. Raise the electrical mixer's speed to medium-high, and beat the mixture until the whites are the consistency of shaving foam, which should take about 2 minutes.^[xi]

5. v

   Stir in the carbohydrate and extract. Sprinkle 1 cup (200 g) of sugar and ane tablespoon (15 ml) of a flavoring extract of your choice, such as vanilla, into the egg white mixture. If y'all like, you can as well add together a few drops of gel nutrient coloring to color the meringue. Continue chirapsia the mixture on medium-high until the sugar, extract, and coloring are fully incorporated.^[12]

   • Be sure to use a flavoring extract, non an oil.
   • If you're using a more than flavorful extract, such equally peppermint or lemon, y'all may desire to add together a trivial less depending on how intense you want the flavor to exist.

6. 6

   Beat the mixture until strong peaks form. When the sugar and extract are incorporated, go along whipping the egg white mixture on medium-high until stiff peaks class. Y'all'll know that the consistency is right if you turn the beater upside down and the peaks don't droop.^[13]

7. 7

   Drop the meringues in scoops on the baking sail. Utilize a cookie scoop to create individual mounds of the meringue mixture and set them downwards on the parchment paper liner. If the meringue is sticking to the scoop, dip it in room temperature h2o and shake off the excess before scooping.^[14]

   • You should use approximately one tablespoon (3 g) of meringue for each scoop.
   • When y'all drop the meringue on the baking sheet, the mounds should resemble water ice cream scoops.

8. eight

   Smooth the meringues if necessary. If the mounds have whatsoever peaks or jagged bits, dip a spoon in water and run it over the area to flatten it. Make sure to shake the excess h2o off the spoon, though, so y'all don't become the mounds likewise moisture.^[xv]

9. 9

   Broil the meringues for 2 hours. Place the baking sheet in the preheated oven, and allow them to broil until they are dry and blusterous. Keep a close eye on the "ice foam" virtually the terminate of the baking time so they don't accept on any aureate dark-brown color.^[16]

10. 10

    Cool the "ice cream" and serve. When the meringue mounds are finished baking, remove them from the oven and let them cool on the baking sheet for five to 10 minutes. Elevator them off the sheet and serve immediately.^[17]

    • Yous can store any leftover "ice cream" in an airtight container. It should stay fresh for upward to 3 weeks.

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Things You'll Need

• Freeze dryer
• Freeze dryer tray
• Spoon (optional)
• Plastic wrap (optional)
• Airtight container for storage

• Baking canvas
• Parchment paper
• Large bowl
• Electric mixer
• Cookie scoop
• Spoon

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Source: https://www.wikihow.com/Make-Freeze-Dried-Ice-Cream

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