Victorian Cucumber Cream Ice
Equipment
- 1 Ice Cream Maker Here's Mine: https://amzn.to/3XszDGJ
Ingredients
- 1 large cucumber
- 230g (generous 1 cup) caster sugar
- 285 mL (1 1/4 cup) water
- 3 Tbsp ginger wine (or 2 Tbsp ginger brandy) I substituted this with a bit of ginger syrup I made quickly to avoid the alcohol
- 2 lemons, juiced
- green food coloring Optional
- 570mL (2 1/3 cups) whipping cream or double cream
Instructions
- Peel your cucumber, halve it lengthwise, and scoop out the seeds with a teaspoon. Discards the seeds.
- Chop it into chunks, and add to a saucepan with about half the sugar, and all the water. Bring to a boil, reduce heat to simmer, cover, and cook till tender (about 15 minutes).
- Put the mixture in a blender and puree. Add the ginger wine or brandy, the lemon juice, and the food coloring. Chill.
- Whip the cream and the remaining sugar in a large bowl until it forms soft peaks. Fold in the chilled cucumber mixture. Follow your ice cream maker's instructions to pour this mixture in and churn until stiff. Spoon it into your container or a mold, and freeze until ready to eat.
- Enjoy!