in Dessert Recipes

Cucumber ice cream

updated

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Ingredients for 8 servings:

  • 2 lemons, organic
  • 2 tbsp sugar
  • ½ cucumber(s), finely diced

Instructions

Working time approx. 20 minutes; Rest time approx. 5 hours; Cooking/baking time approx. 5 minutes; Total time approx. 5 hours 25 minutes

works even without an ice cream maker

Squeeze the lemons. Mix the juice with 350 ml water, the zest of one lemon, and the sugar until the sugar has dissolved. Divide half of the liquid between ice cream molds and freeze for about 1 hour. Divide half of the peeled, grated cucumber between the molds and freeze for 30 minutes. Cover with the remaining syrup, add the other half of the cucumbers, and freeze for about another 30 minutes. Then insert a wooden skewer into each ice cream and freeze for at least another 3 hours. Remove the ice cream and carefully remove it from the molds.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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