A vacuum chamber can be used to infuse a liquid into food. By creating the vacuum, the pore space of food that is occupied by air, gets saturated with the liquid.
This instructable is a variant on the set-up presented by Noahw. Please look here (http://www.instructables.com/id/Vacuum_Infused_Fruit_Cocktails) for some more information and an excellent video.
The main pupose however is different: infusing chunks of fruit with a water-sugar solution so they can be mixed in ice cream. The infused solution will partially act as a kind of anti-freeze resulting in fairly soft chunks of fresh fruit at low temperatures (freeze point depression, see also section 5 and 6).
It has taken a while, but here's my first recipe: Sugar infused Apple-Cinnamon icecream
Step 1: What do you need?
1. The glass section of the door of a washing machine or any type strong glass (like Pyrex). Do not use any thin or poor quality glass as there is the risk of imploding the chamber!!!. Make sure it has a flat sealing face. Did I mention that following this instruction is at your own risk?
2. A wooden base plate (white MDF or any fairly solid type, 40x40x2 cm).
3. A gasket of the size of the glass bowl (green foil in the picture).
4. Two Aluminum pipes (length approximately 10 cm, outer diameter 1 cm)
5. Four pieces of wood for supporting the base plate.
6. Two hose clamps
7. Some hose
8. A Gauge
9. A vacuum pump (not shown)