Pour the cream into a pan and bring to the boil, lower heat and simmer. Add the yogurt, honey and chopped mint and still until the honey has completely dissolved. Set aside to cool completely.
Peel half of the cucumber as you only want some of the green skin not all of it. Remove the seeds and core.
Chop the remaining flesh and blitz in food processor. Pour in the creamy mixture and blitz again adding the lemon juice and the salt.
Press the mixture through a wire sieve to get the smoothest texture and chill thoroughly before churning in an ice-cream maker.
Spoon into a carton and freeze for 2 hours to firm