Cucumber/Mint Ice Cream

The first time Missy brought this ice cream, I was real leery. Oh come on now, cucumber ice cream? But once I had a wee little taste, I totally changed my attitude. This stuff is great. 

1 large English cucumber, peeled, seeded, and roughly chopped

2/3 cup packed mint leaves

3/4 cup granulated sugar

2 cups whole milk or half & half

1 cup heavy cream

1 tablespoon vanilla

4 large egg yolks

2 tablespoons honey

1 generous pinch of kosher or sea salt

Optional -- 1/2 to 1 cup very finely chopped white chocolate

1- purée the cucumber in a blender or food processor. You should have a scant 2/3 cup of purée, some of which is liquid. You're going to strain out the solids so this is fine. Alternatively, if you have a juicer you could simply juice the cucumber. 

2- put the mint leaves and sugar into a food processor bowl. Process until the mint is finely ground. (Or you could grind them together with a mortar and pestle.)

3- in a medium saucepan, warm the milk and cream over medium heat. Sit occasionally. 

4- whisk the egg yolks until smooth, then add the sugar & mint mixture. Whisk until thoroughly combined. 

5- take the saucepan off the heat and stir in the tempered egg mixture. 

6- return the saucepan to the cooktop over medium heat. Add honey and salt. Cook, stirring, until the mixture is 175-180 degrees F, or thick enough to coat the back of the spoon, about 5 minutes. Do not allow the mixture to boil. (When you draw your finger across the spoon, it should leave a clear mark through the custard.)

7- strain the cucumber through a fine mesh strainer into the custard. Stir in the vanilla. 

8- cool the custard somewhat in an ice water bath and then strain it (to strain out some of the mint leaves) into a pitcher. Refrigerate until cold, 

9- pour the custard into your ice cream freezer and churn according to the manufacturer's directions. When the ice cream is starting to thicken (and look like ice cream), about 5 minutes before it's ready, pour in the white chocolate.