How do I make a cucumber homemade ice cream using all-purpose cream as whipped cream?
I've been trying to make cucumber homemade ice cream several times now and all I've got is ice instead of ice cream. What I used for my ingredients were: All-purpose cream (for whipped cream), sweetened condensed milk, vanilla flavor, blended cucumber (peeled with seeds removed), and green food coloring. So my question is, how do I make it creamier and the texture more like ice cream rather than ice? How do I infuse the cucumber flavor without damaging the texture of the ice cream?
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It's possible I am the only chef on earth who likes cucumber seeds, but I think they would help your cause. I don't think the water in your cucumbers is the issue, and I don't suggest getting rid of it.
This is what I would do if I wanted cucumber ice cream:
Make anglaise with 1Q cream + 1Q 1/2 & 1/2 + 16 egg yolks (from large eggs) + pinch sea salt (not iodized) + 1 Cup sugar.
Peel cucumbers. Make sure you have at least 16 ounces (about 2 cups). Puree as fine as you can (a vitamix is best.)
When anglaise is cool, whisk in cucumber puree to taste. Do not add vanilla extract or flavorings of any kind, until the flavor is where you want it on the base.
Make sure you're watching the ice cream when you churn it. If you over-churn it, it will get grainy and hard. Best to under-churn it a bit.
If it's still too hard, melt it down and whisk in some Lyle's Golden Syrup or Glucose, and maybe even a little vodka or white wine.
Sugar and alcohol lower the freezing point of water.
I hope this helps. Best of cucumber luck!
Can't diagnose or remedy your specific recipe, but guess there are problems in the amount of fat and proportions.
Suggest you make some tested recipes for cucumber ice cream and see what results you get.
There are a bunch in this search. Better start with those that come from reliable sites with testing or ratings, rather than individual bloggers - whose results may be good or uneven.