Pickle-flavored ice cream without an ice cream maker

Ingredients:

• 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.

Preparation:

1. Place the metal pan in the freezer.
2. 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.
3. 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.
4. 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.