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!

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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!