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Join our Victorian cook as she makes up a batch of a rather unusual (but delicious) ice cream flavour in the kitchens of Audley End House in Essex. Find out more here: ow.ly/RbtZB
INGREDIENTS
1 large cucumber
120g sugar
Half a pint of water
Some ginger brandy
A little green food colouring
2 lemons
1 pint sweetened cream
METHOD
Peel and de-seed the cucumber, then chop it and cook it until tender in the water and sugar. Whilst the cucumber is still warm, pound it to soften it a little, then add the green food colouring. You can then add the brandy and lemon juice. The brandy is optional. Sieve the mixture to remove any lumps, then add the sweetened cream.
Place some ice into a large bowl, then cover the ice in salt. You can then place a smaller bowl on top, and add the cucumber mix inside. Keep stirring the mixture, turning the bowl at the same time. Keep this going until your ice cream mixture has thickened. You can then add your thick mixture to some moulds, or an ice cream tub and place it in the freezer. After a few hours your ice cream will be ready.
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20 авг 2015
