It must have been over a year ago that I was out in Cambridge with Mike visiting his friend Ian and his wife Cate. We walked to JP Licks from their place to get some ice cream. I saw cucumber ice cream on their menu and was so intrigued that I had to try it. It was nice and creamy but still had that refreshing cucumber flavor to it. There was something about it that I have been dreaming of it to this day. Well, I finally tossed the ice cream maker into the freezer this weekend and bought some cucumbers. It was actually quite easy to make. There's no eggs in the recipe I found online at cdkitchen.com so I didn't even have to cook anything. I certainly haven't mastered the art of ice cream making as mine still comes out a little icy, but I still liked it. It still had that creamy yet refreshing way about it. yum!
Ingredients:
2 cups cucumber pulp and juice (about 3 large cucumbers)
5 cups heavy cream -- lightly whipped
3/4 cup sugar
3/4 teaspoon salt
Directions:
Peel cucumber, slice in half, remove seeds, and then chop into small pieces. Puree chopped cucumber in an electric blender on med. speed. Combine cucumber puree, lightly whipped cream, sugar and salt. Churn-freeze.
This recipe from CDKitchen for Cucumber Ice Cream serves/makes 2 quarts
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