Cucumbra – Cucumber Ice Cream

1. peel the cucumber and cut a few narrow slices into small pieces. Cover them with foil and put them in the refrigerator. Cut the remaining cucumber in half lengthwise and scrape out the seeds. 2.

Cut the cucumber halves into coarse pieces and mash them with the juice of one lemon, the oil, the spice mixture and the salt. If you do not use a spice mix, add the chopped herbs and a little bit of sugar.

Season the puree with salt and pepper, perhaps with sugar and the juice of a lemon.

4. whip the egg whites with 1 pinch of salt until stiff and fold the whites into the vegetable puree with a whisk until no more spots are visible. season everything together repeatedly, fill into the running ice cream maker and freeze for 15 min.

5. spread the cucumber ice cream evenly on dessert bowls with an ice cream scraper. Thread the cucumber slices onto wooden skewers. Decorate the ice cream with 1 cucumber skewer and 1 sprig of dill each.

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