Pickle-flavored ice cream without an ice cream maker
Votes: 2
Time: 5 hours 20 minutes
Complexity: easily
Servings: 12
Complexity: easily
Servings: 12
If you're looking for an unusual ice cream flavor to delight your taste buds or impress your loved ones with your sophistication, try this recipe. Creamy ice cream and pickles seem like a dubious combination at first glance. But you'll be surprised at how delicious it actually is. The combination of sweet and salty gives this ice cream an interesting, refreshing flavor. To make it, you'll need a couple of lightly pickled cucumbers to puree, a can of condensed milk, a package of cream cheese, and heavy cream for the frosting. Mix everything together and freeze. In a few hours, you'll have ice cream that only the fanciest cafés can offer.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 lightly salted cucumbers + 1/4 cup brine
- 240 g cream cheese at room temperature
- 400 g of condensed milk with sugar
- 2 cups heavy cream
- Green or white decorative sprinkles, optional
- Special equipment: Metal bread pan measuring 22 x 12 x 7 cm.
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Recipes with similar ingredients: pickled cucumber, pickled cucumber, curd cheese, condensed milk, cream, confetti
Cooking the dish according to the recipe:
- Place the metal pan in the freezer.
- Blend the cucumbers with the brine for 1 minute, until pureed. Strain the puree and discard the pulp. You should have about 1/3 cup of cucumber liquid.
- In a large bowl, beat the cream cheese with a mixer on medium-high speed until smooth, about 1 minute. Add the condensed milk and cucumber liquid and continue mixing until smooth.
- Using a mixer on medium-high speed, beat the cream until stiff peaks form, about 2 minutes. Using a rubber spatula, fold about 1 cup of the whipped cream into the condensed milk mixture to create a fluffier texture, then fold this mixture into the remaining whipped cream. Pour into a chilled metal pan, cover, and freeze until firm, about 5 hours. Serve garnished with sprinkles, if desired.
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