Chocolate, Vanilla and Strawberry Ice Cream
Freeze-drying, or lyophilization, removes water from the ice cream by lowering the air pressure to a point where ice shifts from a solid to a gas. The ice cream is placed in a vacuum chamber and frozen until the water crystalizes. The air pressure is lowered, creating a vacuum, forcing air out ot the chamber; next heat is applied, vaporizing the ice; finally a freezing coil traps the vaporized water. This process continues for hours, resulting in perfect freeze-dried ice cream.
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