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You are here: Home / Ice Cream / Cucumber & Dill Frozen Greek Yogurt

Cucumber & Dill Frozen Greek Yogurt

November 19, 2012 by Laura Scott 24 Comments

cucumber dillI love a challenge. Thinking up new recipes, ideas, flavours and experimenting in the kitchen is something I never tire of. This idea of a savoury flavoured ice may seem strange and I must admit that my limited  online research proved fruitless.

Is this because it is something that simply does not appeal or is it because the idea has been tried and tested, then given the big thumbs down? Well I am hoping I can change your mind with this fetching pale green number.

Of course, it is another one of those middle of the night epiphanies that came to me from nowhere ( a regular occurrence, obviously when my mind likes to be inventive) and one which I like to think works surprisingly well.

It may have been prompted by smoked salmon. Considering  harmonious flavours, thinking up new recipes to post. Smoked salmon partnered by this frozen yogurt along with some crisp and crunchy crackers (probably rye or caraway seed) would make a fine start to a meal.

It is cool, fresh and yes, savoury but honestly works. I did use a small amount of sugar (1tbsp) which seemed to balance out the flavour of the salt soaked grated cucumber. I basically based the recipe on Tsatziki but changed the herb and left out the garlic.

What would your savoury ice cream choice be?????

I am entering this creation into Kavey Eats BLOGGERS SCREAM FOR ICE CREAM. Yes, the theme is SAVOURY. Now that is a challenge and one I have very much enjoyed!

Cucumber & Dill Frozen Greek Yoghurt

Ingredients :- Makes enough for 6 to 8 scoops

  • 1 cucumber de-seeded and grated

  • 1tsp salt

  • 2tbsp chopped fresh dill

  • 250g Greek yoghurt

  • 1tbsp caster sugar

Method :-

  1. Grate the cucumber and place it in a sieve over a large bowl which can catch the juices and sprinkle over the salt.

  2. Leave it to sit for 30 minutes.

  3. After 30 minutes squeeze out the cucumber to remove all excess water. (I did this twice)

  4. Place the cucumber in a food processor and add in the chopped dill, sugar and Greek yoghurt. Blitz it briefly to combine the ingredients.

  5. Transfer to an ice cream maker and freeze for about 15 minutes as this makes quantity  a small amount  of frozen yoghurt.

  6. Place the churned yoghurt into a plastic container and place in the freezer until you need it.

  7. Enjoy with smoked salmon or smoked trout.

Notes :-

  • If you do not have an ice cream machine freeze the mixture after you have blitzed it and keep whisking it every couple of hours until it is set, which should prevent ice crystals forming.

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Related

Filed Under: Ice Cream, Vegetarian dishes Tagged With: cucumber, dill, Frozen yoghurt, Greek Yoghurt

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Comments

  1. Sarah says

    November 19, 2012 at 9:30 pm

    This sounds really refreshing – savoury ice cream is a great idea! I haven’t tried it, but somewhere I have a recipe filed away for frozen yoghurt with olive oil and sea salt.

    Reply
    • Laura Scott says

      November 19, 2012 at 9:39 pm

      Oh now that would be worth making. Let me know if you do. Thanks for your comment Sarah, this is definitely new territory for me!

      Reply
  2. Anneli Faiers (@Delicieux_fr) says

    November 20, 2012 at 12:01 pm

    Wow, I think that looks brilliant. Teamed with some smoked salmon it would make a show stopping starter for Christmas!
    I have tasted a pea ice cream which was served as an amuse bouche at a michelin starred restaurant and I loved it. Also I have tried goats cheese ice cream that was served alongside a pumpkin ravioli. Also amazing. I think savoury ice creams really add a fun factor. I will definitely try this.

    Reply
    • Laura Scott says

      November 20, 2012 at 2:42 pm

      Thanks Anneli, you are right, this is a fun way to serve an accompaniment to smoked salmon or trout. It is tasty too, rich and herby against the smoked fish!
      Many thanks for visiting my blog xx

      Reply
  3. Charlotte @charlottekdiary says

    November 20, 2012 at 2:33 pm

    How interesting, Laura. I’m very intrigued to try this. I am absolutely loving anything and everything with dill in at the moment!

    Reply
    • Laura Scott says

      November 20, 2012 at 2:44 pm

      If you like dill, I am sure you would like this, at least I hope you would!!

      Reply
  4. Fishfingers for tea says

    November 20, 2012 at 8:30 pm

    My first reaction at the thought of a savoury ice cream was that it just wouldn’t work but reading through it sounds delicious. I love the idea of serving it with smoked salmon. It would certainly make a change! Well done! 

    Reply
    • Laura Scott says

      November 20, 2012 at 9:11 pm

      Thans so much Sian, I did think this idea would get no comments. Thankfully you have come in support and I think you would like it. I bet it would taste brilliant with beetroot too :)x

      Reply
  5. Karen says

    November 20, 2012 at 8:49 pm

    Savoury ice creams used of be very popular during medieval times Laura, so you are following a well worn trend! I also had the privilege of trying some Grana Padano cheese ice cream at Cucina Caldesi recently, dolloped on top of hot risotto – it was divine, so I bet your delectable cucumber and dill ice cream will be delicious with smoked salmon, a truly lovely recipe! Karen 

    Reply
    • Laura Scott says

      November 20, 2012 at 9:15 pm

      Wow thanks Karen , I knew I could rely on you for historical food trends and am delighted that savoury ice cream is something with a good history. I love the sound of hot risotto & cold Grana Padano ice cream. Hot & cold works with the right flavours!

      Reply
  6. kellie@foodtoglow says

    November 20, 2012 at 9:47 pm

    Lovin the sound of this! I get my best – most inventive – ideas – when I wake at night, hopefully scribbling them down before drifting back to sleep. This is genius and I can see already that it would work brilliantly, even with a seared lightly smoked salmon fillet to melt gently against, making a puddle of herby-fragrant sauce, in time. Thanks for sharing this moment of REM-sleep madness 😀 And hope you went back to sleep.

    Reply
    • Laura Scott says

      November 20, 2012 at 10:17 pm

      Aaaah Kellie, thank you so much! You know a flash fried fillet of salmon would be perfect with this. And yes, I do always get back to sleep……eventually!

      Reply
  7. Alida says

    November 20, 2012 at 11:05 pm

    This is a simple , easy to make dish and very classy at the same time. I really like it.
    I’d love to serve it as a starter at a dinner party. Bookmarking. Thank you!

    Reply
    • Laura Scott says

      November 22, 2012 at 10:21 pm

      Hi Alida,
      Thanks so much, it would make a welcome addition to a dinner party and it could be fun to gauge everyone’s reactions to it!

      Reply
  8. rita cooks italian says

    November 21, 2012 at 2:35 am

    Savoury ice cream? I must admit that is a special flavour for an icecream! I love the idea of a refreshing cream. Dill is a very aromatic herb and works very well with yogurt! Well done Laura

    Reply
    • Laura Scott says

      November 22, 2012 at 10:23 pm

      Hi Rita, I know it mud seem strange especially to someone such as yourself having grown up in Italy. I undestand your reservations and think it is best to think of it as a frozen sauce perhaps!! x

      Reply
  9. Hannah says

    November 22, 2012 at 8:19 am

    Yum, looks beautiful and fresh – can imagine a little dollop on some christmassy canapés! 

    Reply
    • Laura Scott says

      November 22, 2012 at 10:25 pm

      Ah thanks Hannah, yes a little dolllop on a blini would be yum!!!

      Reply
  10. All That I'm Eating says

    November 22, 2012 at 1:19 pm

    I love the idea of this I bet it makes it even fresher than normal. I’d love to try some.

    Reply
    • Laura Scott says

      November 22, 2012 at 10:26 pm

      Thanks and yes it is refreshing yet very and creamy because of the Greek yoghurt. I hope you give it a go one day :))x

      Reply
  11. shuhan says

    November 22, 2012 at 5:20 pm

    cucumber and dill yogurt? yes, definitely done before and love it. frozen? no, wow! the idea of savoury ice cream is still hard to get around but very intrigued! love your creativity!

    Reply
    • Laura Scott says

      November 22, 2012 at 10:30 pm

      I love your reaction Shu Han. Yes it is a bit odd in theory, think of it as you would not eat it in the same quantity as sweet ice cream, just a taster, certainly not a huge scoop. It really is odd in some ways but it has been lovely to get so many reactions 🙂

      Reply

Trackbacks

  1. Bloggers Scream For Ice Cream: November Roundup » Kavey Eats says:
    November 30, 2012 at 7:09 am

    […] from How To Cook Good Food made a Cucumber & Dill Frozen Greek Yogurt as a perfect accompaniment to buttery rich smoked salmon. Like Pete, she added a tiny amount of […]

    Reply
  2. Unusual Ways to Eat Cucumbers | Veggie Desserts says:
    June 12, 2015 at 12:40 pm

    […] Cucumber and Dill Frozen Yogurt by Laura at How to Eat Good Food. […]

    Reply

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Laura Scott, food blogger.

I'm Laura. Private chef, supper club host and cookery tutor.

I love cooking. Always have. My site represents my life in food. With pictures. Food for me is all about interesting flavour combinations and the influence of the growing season.

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