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.