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
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.