Cucumber ice cream


  • 160 g cucumber diced
  • 1 tsp lemon juice
  • 2 eggs
  • 80 g caster sugar
  • 60 g runny honey
  • 240 ml double cream
  • 240 ml whole milk
  • 1/2 tsp vanilla extract
  • Generous pinch freshly grated nutmeg


  1. Peel and deseed the cucumber and chop finely. Place in a blender with the lemon juice and purée until very smooth.
  2. Using an electric mixer, beat the eggs, sugar and honey until foamy and light. Mix in the puréed cucumber, cream, milk and vanilla.
  3. Strain through a sieve and whisk in the nutmeg.
  4. Freeze in ice-cream maker. If making by hand place the mixture in an air-tight container and freeze for an hour and then mix in a food processor. Freeze for another two hours and mix again, do this one more time after another two hours and place back in freezer.