1. Dissolve powdered sugar in the cucumber juice.
2. Add honey, heavy cream and ginger powder
3. Whisk till soft peaks form in the light pale green cream.
4. Spoon the ice cream into a plastic container with a tight fitting lid.
5. Freeze overnight.
6. Scoop the soft ice cream into bowls.
7. Garnish with crystallised ginger and enjoy.

Note:
You can pour a teaspoon of honey on the ice cream while serving.
Blend the cucumber with its skin as it will give the ice cream a natural pale green colour.
Use soft small or medium-sized fresh cucumbers