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Homemade cucumber and mint ice-cream
This sweet and savoury ice-cream is like a dessert version of Greek tzatziki and totally delicious.
Ingredients
- 500 g cucumber
- 200 ml Honey runny honey
- 200 ml double cream heavy cream
- 200 ml Greek yogurt
- 2 tbsp chopped fresh mint
- Pinch salt
- 1 tbsp lemon juice freshly squeezed
Instructions
- Pour the cream into a pan with mint and bring to the boil, lower heat and simmer. Add the yogurt and honey and stir until the honey has completely dissolved. Set aside to cool completely.
- Peel half of the cucumber as you only want some of the green skin not all of it. Remove the seeds and core.
- Chop the remaining flesh and blitz in food processor. Pour in the creamy mixture and blitz again adding the lemon juice and the salt.
- Press the mixture through a wire sieve to get the smoothest texture and chill thoroughly before churning in an ice-cream maker.
- Spoon into a carton and freeze for 2 hours to firm
Notes
This will keep in the freezer for up to 3 months.
Nutrition
Calories: 372kcalCarbohydrates: 48gProtein: 7gFat: 19gSaturated Fat: 12gTrans Fat: 1gCholesterol: 71mgSodium: 42mgPotassium: 322mgFiber: 1gSugar: 45gVitamin A: 933IUVitamin C: 7mgCalcium: 114mgIron: 1mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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