Cucumber Ice Cream

Cucumber Ice Cream

• 1 cucumber 
• 1 teaspoon freshly squeezed lemon juice 
• 2 eggs  
• 1/3 cup sugar 
• 1/4 cup honey 
• 1 cup whole milk 
• 1 cup heavy whipping cream 
• 1/2 teaspoon vanilla extract 
• Pinch of freshly grated nutmeg

1. Peel and seed the cucumber, chop finely and place in a blender with lemon juice and purée until very smooth. 
2. In a stand mixer fitted with a whisk attachment (or with an electric hand mixer) beat eggs, sugar and honey for two minutes or until light and foamy.
3. Add puréed cucumber, cream, milk and vanilla and mix for 30 seconds. 
4. Strain through a sieve or cheesecloth set over a bowl to remove any solids. 
5. Whisk in nutmeg.
6. Pour liquid mixture into an ice-cream maker, following the machine's directions.
7. Transfer to an air-tight container and freeze until firm enough to scoop, about 3 hours.