prep time: tbd
cook time: 45 minutes
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