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    Cool as... Cucumber Ice Cream!

    July 1, 2015 by Debbie Leave a Comment

    Cucumber Ice CreamOh how I love a cucumber! Even as a kid it was my favorite vegetable and the only one I mastered in the garden. I enjoy them sliced and sprinkled with salt; or chopped and mixed in a salad; juiced for a cocktail or juiced for, get this...ice cream! Yep...that creamy treat we all love! Imagine ice cream in a pretty pale green color...but of course, not too pretty to eat!

    Cucumber Ice Cream Freezing

    When I saw the picture of this creamy delight on tastingtable.com, I checked my pantry and refrigerator and saw that I had almost all the ingredients required! With the cylinder to my ice cream maker always in the freezer, it was ready for me; no need to wait for it to freeze! I ran to the market, grabbed those few remaining required items and let the deliciousness begin!Cucumber Ice Cream

    Find your ice cream scoop and grab a cone or a bowl. Hmm... a single or a double? A sundae or a shake? Decisions Decisions!

    Cucumber Ice Cream
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    Cucumber Ice Cream

    A Funny Quote: "Teach children about tax. Eat 30% of their ice cream"!Be sure to start making this confection at least 6 hours ahead of time, there are a couple of chilling and freezing steps.
    Servings: 1 quart
    Author: Debbie

    Ingredients

    • 1 ¾ cups sweetened condensed milk
    • 1 ½ cups evaporated milk
    • 1 cup heavy cream
    • 3 Persian cucumbers,, ends trimmed
    • salt,, to taste (approximately ½ Tablespoon or less)
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    Instructions

    • Completely chill the bowl of your ice cream maker.
    • Pass the cucumbers through a juicer (food processor or blender)
    • Pressing into a fine strainer, let juices flow into a bowl. Discard the solids.
    • Measure 1 scant cup of the juice. Extra juice? Drink the rest! Healthy and fresh!
    • Combine both milks and the heavy cream in a large bowl. Add the cucumber juice and salt.
    • Chill the mixture in the refrigerator for at least 2 hours.
    • Pour the chilled cucumber mixture into the chilled ice cream maker bowl.
    • Following the manufacturer's instructions, churn the mixture into the consistency of soft-serve ice cream, about 30 minutes.
    • Using a rubber spatula, transfer the ice cream to an airtight container.
    • Cover and freeze until the ice cream is firm, atleast 2 to 3 hours.
    • Cup or cone?! Scoop and serve!

    Notes

    Gr8 Tips:
    The amount of salt might seem like a little too much. Although I do love a hint of salt in a dessert (and it does bring out the flavor best), this was a little more than I like, but it didn't stop me from eating a full bowl! I think next time I will scale the salt down a bit! Notice this recipe makes 1 quart...that may be too much, so be sure to reduce all ingredients for the amount you need! 
    Tried this recipe?Mention @Great8Friends or tag #gr8food!
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