Rosehip Ripple Ice Cream

A few weeks ago I went on a foraging walk around the green bits of Peckham (yes, there are green bits) and came back with a load of sloes and rosehips, not a load of wayward hair extensions and chicken bones as the cynics among you might expect. The walk was led by a lady called Penelope who is known locally for ‘Pickling Peckham‘ (it’s an ‘urban foragers guide’). She is very knowledgeable about the local fauna and although most of the good stuff was gone, I’ve noted some of the spots she showed us for next year.

When I looked around for rosehip recipes, it seemed that all anyone ever did with them was make a syrup. Would it work as a ripple through ice cream? Oh yes, yes it would. The flavour of the hips is something like a cranberry but more aromatic; swirled through a basic vanilla ice cream it’s heavenly. I warmed through a little extra syrup and drizzled it over the ice cream to serve. Saucy.

Rosehip Ripple Ice Cream

First, make your syrup. I used Hugh F-W’s recipe here. Basically you just need equal quantities of sugar and rosehips, plus some water and a clean tea towel or muslin to strain the syrup. I’ll repeat the recipe here in case that link stops working (in halved quantities, which is what I used to get the 2 jars of syrup you see in the photo above).

500g caster sugar
500g rosehips (picked over, stalks removed and washed thoroughly)
A clean tea towel or some muslin
Water

Bring 1 litre of water to the boil in a saucepan. Roughly chop the rosehips and add them to the water. Bring back to the boil then remove from the heat and leave to infuse for 30 minutes.

Line a colander with your tea towel or muslin and set it over a bowl. Strain the rosehip mixture through it, squeezing to extract all the liquid. Set the bowl aside. Return the rosehip pulp to the saucepan with another 500ml of water, bring to the boil, take off the heat, then leave to infuse for 30 minutes .

Strain through the muslin or tea towel as before then return all the reserved syrup to a saucepan. Bring to the boil and boil until the volume has decreased by half. Remove from the heat.

Stir in the sugar until dissolved, return to the heat and boil hard for 5 minutes. Pour into sterilised jars.

To make the ice cream

I found this recipe in a book which accompanies a John Lewis ice cream maker. I made it in my Magimix with no problems. It’s a very easy recipe that doesn’t require you to faff about making a custard. It instead makes a soft ice cream not unlike an old school ice cream van variety.

225ml whole milk
450ml double cream
125g granulated sugar
1 teaspoon vanilla extract

Put the milk and sugar into a bowl and stir with a whisk until all the sugar has dissolved. Stir in the cream and vanilla extract then cover the mixture and refrigerate for an hour if possible. Turn on your ice cream maker and pour in the mixture. Churn until you have a soft ice cream. Pour into a tub then freeze for a few hours until it has firmed up slightly (if you try to ripple it when too soft the ripple will just blend in too much).

When you have a firmer ice cream, drizzle some of the rosehip syrup over the ice cream and stir through to create a ripple effect. I drizzled a little extra warmed syrup over to serve.

Next time, I might try making a sorbet from the syrup first for a thicker ripple.

Category: Foraging, Ice Cream, Peckham | Tags: , , , , , , , , , 13 comments »

13 Responses to “Rosehip Ripple Ice Cream”

  1. gastrogeek

    I had no idea such there were such treasures to be found down South. Sadly, chicken bones and heroin needles really are the only things to be foraged in my local green spot…I bet rosehips work really well in ice cream, what a clever idea.

  2. Food Urchin

    Foraging in Peckham????

    Who da thunk?

    Recipe sounds delish and I might have to venture sarf on one of Penelope’s excursions.

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  4. Jenn AKA The Leftover Queen

    Looks fantastic Helen! What an inspired idea for an ice cream treat!

  5. Robert

    Love foraging as I live close to three large country parks in London. I look for blackberries and elderberries/elderflowers but I’ll have to look out for rosehips next year, as I’ve never been tempted by them until now. Foraging is so much more interesting than going shopping and you get the chance to spend time being one with nature too.

  6. Helen

    Gastrogeek – I bet you could find some hips, they’ll grow anywhere I reckon. Easy foraging.

    Food Urchin – I know! There are actually quite a few nice green bits but sadly people just don’t think of that when they think of Peckham.

    Jenn – Thanks

    Robert – yeah I really did enjoy getting out there in the fresh air – and of course coming home with a load of free ingredients! Making sloe gin later on.

  7. Sally

    You are so clever and resourceful. Rosehip syrup is the taste of my childhood – your post made me remember.

  8. Jonathan

    Stunning. I was dying to make rosehip jelly this year but never got round to it. And then you go an make rosehip ripple ice cream which is an awesome idea.

    You could serve it with some rose petals and in my Mum’s rose petal ice bowl…

    http://kathybrowngarden.blogspot.com/2008/11/raspberry-ripple.html

  9. Scott at Real Epicurean

    Now that’s a good recipe – I’m always up for a bit of foraging!

  10. miss south

    Oooh, thanks for the tip about Pickling Peckham. It’ll tie in with the foraging walks I go on in Brixton through Invisible Food with Ceri Buck. Brixton was sadly lacking in sloes, but I did get mountains of crabapples to make crabapple cheese and jelly…all for free!

  11. Jan Boyes

    A great idea. I made it with rosehip/apple jelly as the ripple and it was wonderful.

  12. James

    I was suprised when I found spots in Lewisham too. Make the most of it I say.

    So have to try this. Friend makes rosehip syrup for drizzling over porridge. 20 times more vit c than oranges!

  13. wildcraft diva

    Included a link to this post, hope that’s ok. Thank’s for sharing :)
    http://wildcraftvita.blogspot.it/2012/10/rosehip-collection-25-things-to-do-with.html


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