Cucumber Ice Cream
We serve the jelly with cucumber ice cream. Harry adapted the recipe for Cucumber Ice Cream from Mrs Marshall’s Book on Ices. Try it, it’s surprisingly tasty.
200ml/7fl oz/generous ¾ cup water
300g/10½oz/1½ cups sugar
600ml/1 pint/2½ cups double (heavy) cream
50ml/2fl oz/scant ¼ cup Hendrick’s Gin
juice of 1 large lemon
3 drops of bergamot oil
1. Start by peeling and deseeding the cucumbers. Chop them finely and place in a saucepan with the water and sugar. Cook gently until the cucumbers are totally tender. This will take about 45 minutes.
2. Strain the cooked cucumbers and place in a jug (pitcher). Bash them to a purée using the end of a rolling pin. Pass the purée through a fine sieve (strainer) and add the double (heavy) cream, gin, lemon juice and bergamot oil. Give the mixture a thorough stir and pour into an ice cream machine to freeze.
3. The semi-frozen mixture can be spooned into any mould and placed in the feezer to firm up. To unmould the ice cream, dip briefly in cold water. It should slide out. It’s best to let the ice cream soften for about 10 minutes before serving.
Originally featured in Bompass & Parr