Everyone has seen freeze dried ice cream a.k.a astronaut ice cream. We thought, why not make ice cream with freeze dried fruits? We can focus and intensify flavor without adding additional water and there is no need to cook the fruit. We started today. We used freeze dried strawberries and buttermilk to flavor our base. The strawberry flavor is vivid. The buttermilk is clean and tangy. The addition of guar gum will thicken the base and give it a slightly chewy texture without adding egg yolks. The base will rest for 4 hours giving the the flavors a chance to to meld and the guar gum time to fully hydrate. Then it's churning time.
Freeze Dried Strawberry Ice Cream
56 grams freeze dried strawberries
965 grams buttermilk
180 grams sugar
4.5 grams fine sea salt
1.4 grams guar gum
300 grams heavy cream
Put the freeze dried strawberries, buttermilk, sugar and salt into a blender. Turn the blender on low and increase the speed to high. Puree the mixture until smooth, about 1 minute. Reduce the speed to low and sprinkle in the guar gum. Increase the speed to high and puree the mixture for 30 seconds. Turn the blender off and add the cream. Turn the speed up to medium and puree for 10 seconds to blend in the cream. Strain the base and refrigerate for at least 4 hours and up 12. Freeze the base in an ice cream maker according to the manufacturer's directions.
June 9, 2005