Use This METHOD to Freeze-Dry Ice Cream Successfully
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- Опубліковано 2 бер 2024
- How do you keep ice cream from melting? You freeze-dry it! In this video, we'll unveil the step-by-step process of transforming ice cream into a space-age treat right in your own home or commercial kitchen. You won't believe how simple it is to create this long-lasting snack that's perfect for hikers, preppers, freeze-dried business owners, or anyone looking to enjoy ice cream without the worry of it melting away!
🍦 What You'll Learn:
* The secrets behind the freeze-drying phenomenon and my four-step process.
* The exact equipment you need to start freeze-drying ice cream.
* How to prepare your ice cream for the freeze-drying process to ensure perfect results every time.
🌟 Why Freeze Dry Ice Cream?
* It's a fun, unique way to enjoy ice cream.
* Zero cold storage needed
* It’s rare to find it available for purchase, which is an opportunity for your business.
Timestamps:
2:35 - Freeze Dryer Settings
3:53 - 4-Step Process for Freeze-Drying Ice Cream
7:02 - Licenses Needed
9:00 - Tools & Equipment
11:00 - Scooping Ice Cream with Precision
14:58 - Phase 2 of Ice Cream Preparation
18:48 - Freeze Dryer Status Once Cycle is Done
20:23 - Taste Test!
Want to freeze dry more than ice cream? Try Ice Cream Sandwiches: • How to Freeze Dry Ice ...
Here are the items I used in this video:
Cookie/Ice Cream Scoop (1/2 or 1 tablespoon size) - amzn.to/3wxqK3M
Here are several freeze-dryers I use in my business and I would recommend considering them for your existing freeze-dried business or just starting out.
- Harvest Right Freeze Dryers - Start with the Large and then upgrade to an XL as you start increasing your customer portfolio. affiliates.harvestright.com/1...
- Here's a review of the Harvest Right Freeze-Dryer: • I’ve Made Over $100K W...
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Freeze Drying Supplies
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Start using Freeze Drying Supplies that can help you become more efficient in your business. Click below to access one of the largest varieties in freeze-drying supplies. www.freezedryingsupplies.com/...
- Tray Stackers
- Tray Lids
- Parchment Paper
- Other helpful accessories for freeze-drying
I use Koala AI to help me with ad copy for my email marketing campaigns, blog outlines, research on topics, and much more. If you're interested in using AI or exploring what Koala has to offer, use my affiliate link: koala.sh/?via=david-leaman
Other ways to connect:
🌐 Website: freezedriedbusiness.com
📬 Newsletter: freezedriedbusiness.aweb.page...
Frozen Assets Podcast (Rate & Review PLEASE!)
Apple Podcasts: podcasts.apple.com/us/podcast...
🎙️ Spotify: open.spotify.com/show/2EtZ1eK...
Other items I buy for my freeze-dried business:
- Avery Labels for Product Ingredients - amzn.to/3VEpjbo
- Oxygen Absorbers (200 pack, 50cc) - amzn.to/3VGPkqS
- Dry & Dry 1 Gram(400 Packets) Food Safe Silica Packets: amzn.to/3h45CLc
- Kraft Food Bags (100 count) - amzn.to/3iGpi8n
- Square Chip Reader for Events - amzn.to/3h4cbNX
- Rollo Printer for Shipping Labels - amzn.to/3W1ylzj
DISCLAIMER: This video description contains affiliate links, which means that if you click on one of the product links, I’ll receive a small commission. This helps support my channel and allows me to continue making videos. Thank you for the support! - Навчання та стиль
I have been running into a couple obstacles, would like your thoughts please! 1) other people that may be using the kitchen might have an issue with the pump noise - most in my area are tied to community halls and rented for events and 2) only having access during certain time windows, wouldn’t have after hours access to do checks.
Thanks!
Thanks!
I just bought a freeze dryer and have been watching all of your videos. Thank you!!!!
You are so welcome!
I've been watching some of your videos while I work in my commercial kitchen in Columbus, OH. It's just me running my business. I'm in communication to get FDA regulated for wholesale and TCS for ice cream I'm working with the DOA. I'm heading to the kitchen now to run some Laffy Taffy, Air heads and other candy candy today.
Thanks for the video!
Have you ever powdered it... and just reconstitute the powder, and run the reconstituted mix in the ice cream maker ? (You know like one of those household frozen bowl types).
Thanks
No problem!
Great video as always, appreciate all you share! I looked into the cottage food law for MI it says for acceptable freeze dried foods it must be a commercial freeze dryer. I hope so hard that means a standard Harvest Right medium(which I have) or large & above. I left a message but haven't heard back yet.
MSU has a $20 online non-credit certification for cottage food law, however I don't think its a requirement just an option. For now what I FD since getting my last month is for self/family/friends pantry but I'd love to do a lil stand or shop for candy/fruit since not allowed to sell online w/cottage law
Most of the time health departments don't know what a freeze dryer is and therefore adds language like this to their cottage food laws so that they don't know get people freeze drying with machines that are built of plastic haha. I would suggest meeting with your health department rep and show them what a machine looks like, feel free to show them my videos and show them that they are built with stainless steel and their trays are stainless steel. Hope that helps!
As you start exploring a business, please consider getting connected to my email community and use my free spreadsheet template to price out your products: freezedriedbusiness.com/spreadsheet/
@@freezedriedbusiness Thank You w/all I am! Your wise counsel means everything and I feel this is my only hope rn to be able to have financial means to support myself so I will definitely sign up for the email community, I appreciate the invite☺
Great video. Not some lady in her basement. I have no desire to go commercial, but want to know the wherefore, how and why for my new machine. Thanks for the settings tip. Unfortunately Harvest Right includes almost nothing about the settings and reasons for adjusting them.
Thank you for watching!
Very nice. Want to try it. Still a little nervous.
Go for it! What's the worst that could happen? Maybe just try a few scoops on each tray instead of scooping an entire tray filled up.
When renting a commercial kitchen, how did you discuss leaving your FD at the kitchen and the electricity consumption?
I just told them what is needed for me to rent the space and if they wouldn't agree then I'd just find another place to rent. I was upfront that the FD would be using more electricity than standard appliances in the kitchen and they worked that into the cost but I have yet received a fee for using more electricity than what they think I should.
I have seen vids from people measuring electricity used and the f/d don’t use a lot of electricity.
We are just starting out have only had a few events they were small. How to get into larger events. We have a XL Im just not sure how to find places to sell
Higher Fat and/or thickening gums make ice cream melt slower or less. Tillamook has at least one or two gums. I buy Turkey Hill all natural. Usually $7.50/1.5qt
I need to try that brand, thanks for sharing
In my area, there's not a single store that regularly carries an Ice Cream with no "gum"... So, I have resorted to just making my own now. "Gum free".
That's got to be hard on your hand and wrists scooping all of that. Have you tried just cutting it into pcs with a big knife or maybe something like a melon cutter?
I invert another frozen tray under the tray your putting scoops on to help keep it cold, especially in warmer climates
Great suggestion!
Use a silicone mat. The metal-to-metal contact of the tray on the metal table (or onto another metal tray) is a very efficient way to conduct the cold away that you've built up in your tray from the freezer, and thawing the ice cream faster. Silicone is an excellent insulator and somewhat non-slip.
Have you done fresh black berries, and how long do berries take? We just received our new freeze drier. Than you for the video
I’ve freeze dried blackberries in the past but they take a very long time to dry and they really aren’t that good freeze dried. Too many seeds
How do you keep the pump from coming on to start vacuum while the temp is -10. I hope you understand what I’m asking. Do you turn the pump off till you are ready with all the trays full.
You don’t push continue. After you start up everything the chamber starts cooling. After the initial 15 minutes it will ask you to continue, load trays, and close valve. Instead just don’t push anything. The chamber will continue to cool and the vacuum will not turn on even if it reaches -10°.
After you put the ice cream on the trays, does putting them back in the freezer to refreeze and harden before putting in the FD? Curious if this cuts down on FD time. Thanks again.
I don't see it cutting down the FD time unless you can freeze them at -30 degrees which it might cut it down by 4-5 hours.
Liquid Nitrogen, hmm, my parents are chemists, great idea. Trying to cut times and speed up machine batches without sacrificing the product itself. Always helpful, much appreciated brother 🙏🏻 I’ll let you know if it can be done, and how.
How do you keep from other people using your freeze dryer in a commercial kitchen and worried about damage or anything breaking or just putting a task on your freeze dryer from everyone using it because if I was to rent a commercial kitchen I’d be scared to take my freeze dryer there. Also, is there anything to protect you from them keeping it when you leave
It was all part of the discussion I had with the owner of the kitchen prior to signing a contract. I've been in both a commissary with a lot of people in and out and I never had any issues but I've also liked where I'm at now which I'm 1 of 2 people renting. Just have an open dialog with the kitchen owner first and feel it out.
What size is your scooper pls
It’s the 100 or I think .60 oz scoop. There’s a link in video description
👍👍👍👍👍
Thanks!
When I put them in the machine, each piece swelled until the vanilla in the middle exploded and spread everywhere, so what is the solution to it?
What brand of ice cream were you using? Also, if you don’t follow the process I show in the video you may be allowing the ice cream to melt too much and therefore it will cause it to freeze dry differently
I will try again the method hope it will work 😩
Thank you for sharing! I just emailed the person I deal with for the State of Michigan to see what I need to do so they can do our inspection to approve!! I am excited and nervous.
@Freezedriedbusiness 1 QUESTION do I need to buy a bigger Freeze Dryer than my Harvest Right 5 tray to have a commercial kitchen?
You don't need a specific size to be in commercial kitchen although it would be idea so that you don't have as many cycles to change out and can get more done with each cycle. I currently only have Large machines but my next purchase will be an XL or the new larger commercial one from HR when they release.
what's like running dried ice cream business? sale revenue bad or too much painful work?
Scooping it like this by hand is not scalable so you’d need to find a better solution but for the size of my business it’s fine and profitable.
How long was the whole process please?
You could do this all in under an hour
Sorry I meant how long did the freeze drying take in total?
In the winter time about 32-36 hours. Summer time and in warmer climates it’s about 48 hours
Unless you "Taste Test" every single piece, you can Never know 100% that everthing is totally dried !
You can "test" the one in the middle, edge, front, back, etc. but those may not be the ones that are Not Dry.
The only way to always make sure is by doing the weight check ! Other methods only do spot checks.
Many people are going to be very sad months or years from now when they open their foods and find them spoiled.
We've been freeze drying and using our foods for over 6 1/2 years now. Hundreds of batches, thousands of bags. So we do have some experience.
Keep having fun freeze drying . . . SAFELY.
?Help,My ice cream puffed up. What did I do wrong?
That typically happens when it's melted or too soft. Also, non-tillamook or lower quality ingredient ice cream can cause this too but I'd first make sure you a following my process in the video of freezing the trays, scooping firm scoops and as soon as you see it being too soft/melty then put in the freeze dryer (should be at 30 degrees or less), and move to the next tray.
First
First comment award 🥇
I am original FD owner. I just got a new one. I see in this vid, you have your pump below the FD. I have been told from the beginning that the pump should be below grade of the FD. The hose they sent is about 2 feet. NO way to get below the FD. Where did you get the longer pump hose?
My pump hose it what came with the freeze dryer. I'd take a look at FrozenRight.com or Freezedryingsupplies.com to find accessories and more custom options.
The pump can be next to the freeze dryer per harvest right.
Thanks!
Thank you!