Intro: Astronaut Ice Cream
Astronaut ice cream otherwise known as freeze dried ice cream is a delicious dessert! In this instructable I am going to go over two methods on how to make astronaut ice cream. The first method is using a freeze dryer, the second method is basically making meringues(which are similar to astronaut ice cream).
Step 1: Method 1
For this method you will need:
- 1.5 Quarts Of Your Favorite Ice Cream
- A Freeze Dryer (If you don't have a freeze dryer (like me) you can try making one:
Note: I do not have a freeze dryer so I wrote this according to my research.
Step 2: Preparing the Icecream
First, spread the ice cream on your freeze drying tray. Then wrap the ice cream in plastic wrap and put it in the freezer to harden ( for about an hour).
Step 3: Freeze Drying
Take the ice cream out and take off the plastic wrap. Put it in your freeze dryer and start the cycle according to your manual.
Step 4: Eating
When the cycles done take out your astronaut ice cream and enjoy! Astronaut ice cream does not need to be refrigerated and can last long periods of time.
Step 5: Method 2
This recipe makes 15-20 meringues (it depends on the size). Make sure to preheat the oven to 225 F (105 C), and line a baking sheet with parchment paper.
- 4 Large Egg-Whites
- 1 cup of sugar
- 1/4 Teaspoon Cream Of Tarter
- 1 Tablespoon Of Flavoring Extract (I did chocolate and vanilla)
Step 6: Mixing
With an electric mixer beat the whites at medium speed in a large bowl until they are frothy. Next add in the cream of tarter and the flavoring. Beating the mixture until it is shaving cream thick. Mix in the sugar one tablespoon at a time at high speed. Continue beating the mixture until the sugar is dissolved and it forms stiff peaks.
Step 7: Baking
Scoop rounded tablespoons of the mixture onto the baking sheets. Next put them in oven for 1-2 hours to cook (mine took 1 hr and 30 min). When they are done they should sound a little hollow when you tap them. The meringues should be firm and chalky on the outside and a little soft on the inside.
Step 8: Your Done!
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