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Astronaut Ice Cream $4.50
Freeze-drying removes water by lowering the air pressure to a point where the ice cream shifts from a solid to a gas. The ice cream is then placed in a vacuum chamber and frozen until the water crystallizes. Air pressure is lowered, forcing air out of the chamber. Heat is then applied, vaporizing the ice, and finally a freezing coil traps the vaporized water. The process continues for a few hours, resulting in a perfectly un-meltable neapolitan ice cream slice.