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!
Be sure to start making this confection at least 6 hours ahead of time, there are a couple of chilling and freezing steps.
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!