cucumber ice cream

prep time:  tbd
cook time:  45 minutes
servings:  tbd

2 cucumbers - peeled and deseeded
generous 3/4 cup water
1 1/2 cups sugar
2 1/2 cups double (heavy) cream
scant 1/4 cup gin
juice of 1 large lemon
3 drops of bergamot oil

1.  chop the cucumbers finely and place in a saucepan with water and sugar.  cook gently until the cucumbers are totally tender, about 45 minutes.

2.  strain the cooked cucumbers and place in a jug (pitcher).  bas them to a puree using the end of a rolling pin.  pass the puree through a fine sieve and add the cream, gin, lemon juice and bergamot oil.  give the mixture a thorough stir and pour into an ice cream machine to freeze.

- goop, october, 2011

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