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all right I'm really excited about this
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video about ice cream and how to freeze
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dry it I'm going to show you how to
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scoop the ice cream today I'm going to
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show you how to do it quickly so that
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the ice cream doesn't melt when you
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should be putting it in the freeze dryer
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that's already cool and just kind of the
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whole process if you find the content of
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any of this video or the videos that
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I've done in the past please like the
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videos it really helps with the search
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engines and how YouTube categorizes
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videos and what really helped me out
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first I do premium ice cream but what I
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find is that Tillamook ice cream it's a
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little bit more creamy a little bit more
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costly but I do find that it's just a
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lot better quality product and I'm sure
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you guys like eating it as well the
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tools that I use I use cookie scoopers
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and these mini scoopers create that bite
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size that your customers are really
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going to like in the bag when you put
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them together and I found it goes faster
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and it just holds up better hey a couple
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tips for you before we start one is make
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sure that the freeze dryer is less than
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15 degrees the second thing is is I'm at
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the commercial kitchen so I'm going to
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show you where I park all the trays and
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I keep the trays in here because it gets
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it cold and then I've got all the ice
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ice cream is probably one of the more
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difficult types of ice because it's it
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obviously it can melt very quickly you
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need to be really fast at this so I'm
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going to show you kind of very slowly
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that the technique and the fluidity that
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I use to do ice cream and then I'll put
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it on a time lapse so that you can kind
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of see how I do it at more kind of a
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full speed so okay so I've got a frozen
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tray right here this is frozen already
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and then I've got the ice cream already
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out you actually really don't want to go
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through the entire ice cream all at once
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I go until it gets a little bit more of
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a watery like it's not compact as far as
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the ice cream goes so so that way it
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creates a really solid ice cream scoop
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I've got water right here to rinse out
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so that that the ice cream's too hard I
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can scoop it out more easily so I'm
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going to show you how to do again this
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is a frozen tray make sure it's frozen
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and then I've got the ice cream cream
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and what I like about these Scoops
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these mini cookie dough Scoops is that
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it creates a really nice bite-sized
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scoop again you want to be quick about
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it you're just using those those
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Pinchers to get the ice cream scoop out
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and what I've done here is you can see
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there's seven ice cream scoops
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in line here you could really stack
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these up again when you're running a
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freeze dry business you want to maximize
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the amount of product that you can get
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obviously the more product that's on
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there the dry time is going to be longer
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but you're going to get more product out
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of it I'm actually going to
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doing this so that you can see how many
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lines I do I'm probably going to do four
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here and the reason being is because I
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can already feel that the ice cream is
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getting a little bit soft
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and I want to make sure that all of
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these balls are really nice and compact
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this is a Huckleberry ice cream in Idaho
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you can pick up huckleberries freeze
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dryer is already at 15 degrees so it's
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gonna keep those ice cream Scoops Frozen
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so we can keep rotating again we're
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going to do all five trays so that it's
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cold four or five columns deep six to a
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row and then we're gonna take out the
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first one we put in on the next time
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around and just keep rotating out so
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this first one that we go in once we get
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to the fifth one we go back to the first
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one and we bring that one out that'll be
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cold again the trays will be cold and
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you do another five or six rows that way
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the ice cream is still solid and then we
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can just keep going keep going keep
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going so I'm gonna put on a time lapse
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or just put on a video so you can see
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how I'm doing this and I really hope you
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enjoy this video if you've been looking
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for how to know how to freeze dry ice
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cream I hope this video helps you and I
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know it helps me to kind of understand
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this better as I've gotten more
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for the first load of ice cream that I
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had is this bottom one has already been
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in there for about 15 minutes at 15
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degrees so take that bottom one out so
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it's going to be whatever that flavor
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was go and get a new carton of ice cream
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or one that's been in there for a while
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and go ahead and do another five or six
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rows okay I just finished up all the ice
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cream it was a lot of work probably
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about 45 minutes when I first started
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scooping ice cream and doing it for the
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freeze-dried business definitely took
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almost about an hour and a half a couple
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things that I've learned over the course
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of doing ice cream is
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one take your time you do not want the
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ice cream to become more soft you want
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it to be hard so once you feel it being
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socked just go ahead and get a new
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carton now for the ice cream I use
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Tillamook one and a half quarts and what
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I found is that each tray can fit about
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one and a half of though so two quarts
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so if you really stack it if you really
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do seven Scoops across and and do
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multiple rows stacked together you can
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fit a lot of those on there there's a
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lot of ice cream again I did I did
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Mountain Huckleberry I did white
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chocolate raspberry and I did cookies
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and cream and uh I do charge a premium
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for the ice cream but I hand scoop it
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all and that's indicative of just my
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business is I try to make things a
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little bit more quality a little bit
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more of the edge okay the Moment of
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Truth ice cream is done let's take a
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look and see how it turned out this is
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raspberry white chocolate
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here's the cookies and cream right so
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let's go ahead and taste out the
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Huckleberry I already grabbed a piece
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here it's definitely going to be crunchy
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because it's obviously freeze-dried it's
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not going to be melting at all so
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that's good so it has a little bit of
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the fruit type of side in the middle
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once I hit that man that's really good
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also one of the things that you want to
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do after the ice cream is done
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make sure you're hitting that you want
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to warm up the trays try to get it to
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where it's actually warm or like right
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after it's done because you don't want
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any like of the even though the freeze
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dryer cools down after a cycle you don't
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want it to be Cooling and have those
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kind of ice crystals just form again so
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just hit the worn trays let it heat up
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to above 100 it actually took about 32
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hours or so but again I filled up the
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trays pretty full so I hope you enjoyed
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this video again if you liked what you
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saw and it helped you with your
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freeze-dried business please do me a
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favor and hit the like button on this
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video it really helps my videos climb up
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for other people that are looking to
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know how to freeze dry ice cream thanks
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a lot we'll see you again soon bye
