Vegetables Recipes -  Cucumber and Lemon Thyme Ice Cream with Mixed Leaf Salad Recipe

Ingredients 

• 1 lb 2 oz. tender-skinned cucumber

• 1/2 cup stock

• 1 cup ricotta cheese

• 2 tablespoons lemon juice

• 2 tablespoons chopped fresh lemon thyme

• 1 teaspoon sea salt

• 1/4 teaspoon freshly ground black pepper

• 4 good handfuls of mixed robust salad leaves

• 6 small radishes, thinly sliced

• thin cucumber sticks, to garnish

For the lemon vinaigrette:

• 1 tablespoon lemon juice

• 1 teaspoon finely chopped fresh lemon thyme

• 1/2 teaspoon Dijon mustard

• 6 tablespoons extra-virgin sunflower oil

Serves 4 as an appetizer

---

Method:

1. Coarsely chop the cucumber. Put all the ingredients except the salad leaves, the radishes, and the  cucumber garnish in a blender, and process until smooth.

2. Either freeze in an ice cream maker or pour into a shallow container; cover with plastic wrap and freeze for about 2 hours or until beginning to harden around the edges.

3. Tip into a bowl, whisk until smooth, and freeze again. Repeat the process once more if you have time. About 30 minutes before serving, put in the refrigerator to soften.

4. Arrange the leaves and the radishes on individual plates. Whisk the dressing ingredients together with seasoning to taste and spoon over the leaves.

5. Place a scoop or ice cream in the center and garnish with the cucumber sticks.

Note: For the salad, use a mixture of leaves such as arugula, red endive, purslane, and com salad. Ice cream and salad may sound a strange combination, but the contrast of texture and temperature is mouthwatering. You'll want to lick your plate afterwards as the ice cream melts into the dressing.