Recipe

Step 1. Peel and seed cucumber, chop finely and measure out 1 cup. Place in a blender with lemon juice and purée until very smooth. You may have to stop the blender a few times and push cucumber down into the blades.

Step 2. Using an electric mixer, beat eggs, sugar and honey for two minutes or until foamy and light. Mix in puréed cucumber, cream, milk and vanilla. Strain through a sieve and whisk in nutmeg.

Step 3. Freeze in ice-cream maker, following manufacturer’s directions. Transfer to an air-tight container and freeze for four hours or until firm enough to scoop.

Makes 3 1/3 cups.