Wimbledon Whip

• 4 level tablespoons lemon curd
• 1 pint milk
• 12 tablespoons

Stir the lemon curd and water together until well blended, then add lemon juice. Pour the milk in a basin and gradually stir in the lemon mixture.

Finally, add the ice-cream, cut into cubes, and whisk vigorously until frothy. Pour into tall glasses and serve immediately, garnished with the cucumber and mint.