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Marshall embraced the unconventional by crafting a recipe for cucumber ice cream, which, although quirky, reflects her adventurous spirit in the kitchen. The recipe involves peeling and seeding a cucumber, then cooking it with sugar and water until tender. After mashing the mixture, it is flavored with ginger brandy, lemon juice, and a non-toxic green coloring before being combined with cream and frozen. The vibrant color was essential during a time when food coloring, often toxic, could pose health risks. Marshall highlighted the importance of safe ingredients, making her version a safe delight for her audience.