Oh 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!
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!
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
- 1 3/4 cups sweetened condensed milk
- 1 1/2 cups evaporated milk
- 1 cup heavy cream
- 3 Persian cucumbers,, ends trimmed
- salt,, to taste (approximately 1/2 Tablespoon or less)
- 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!