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 of salt
• 1.5 cup - thick cucumber puree (pureed with skin)
• 2 drops - mint essence (optional)
• 1 tsp - lemon juice

How to Make Cucumber Ice Cream

• Chill cucumber puree in fridge for an hour.
• In a stainless steel bowl, mix condensed milk or sugar dissolved in thick 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 the refrigerator and blend with an electric beater for 5 mins.
• 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.