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!