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Cucumber Ice Cream
Method
- Chill cucumber puree in fridge for an hour.
- In a stainless steel bowl mix condensed milk or sugar dissolved milk, dry ginger powder, honey, mint essence and cucumber puree.
- Mix with an electric beater for a minute.
- Mix in the heavy cream and refrigerate for an hour.
- Take out from from refrigerator and beat with an electric beater for 5 minutes.
- Mix in lemon juice, pinch of salt and refrigerate.
- Take out from fridge and beat for 5 more minutes and freeze in an air tight plastic container
- Refrigerate for at least 6 hours.
- Scoop out and enjoy.
Ingredients:
1 tin - condensed milk or 2/3 cups of sugar dissolved in 3 cups of thick milk
2 cups - thick cream
1/4 tsp - dry ginger powder
3 tbsp - honey
a pinch - salt
1 1/2 cup - thick cucumber puree (pureed with skin)
2 drops - mint essence (optional)
1 tsp - lemon juice
1 tin - condensed milk or 2/3 cups of sugar dissolved in 3 cups of thick milk
2 cups - thick cream
1/4 tsp - dry ginger powder
3 tbsp - honey
a pinch - salt
1 1/2 cup - thick cucumber puree (pureed with skin)
2 drops - mint essence (optional)
1 tsp - lemon juice
RECIPES BY ASH
