Go Forage

Here's a recipe for rose hip ice cream taken from ‘The Urban Forager’, which is packed full of foraging tips and recipes for all the seasons.

  • 500g rose hips
  • 325g of sugar for every 500ml of liquid
  • 600g double cream
  • 1 can of condensed milk

Wash the rose hips and chop, add to a litre of water and bring to the boil, then simmer for 30 minutes. Remove from the heat then strain through a muslin cloth, squeezing out all the juice. Measure how much liquid you have then weigh the sugar accordingly. 

Pour the liquid into a fresh pan through a clean cloth, add the sugar and heat until the sugar has dissolved, then boil for 10-15 minutes until it thickens and turns syrupy. 

Let the syrup cool. Meanwhile whisk the double cream and condensed milk in a mixing bowl until it can hold a firm peak. Fold in the cooled syrup and put into a container suitable for freezing. Freeze for 5-6 hours or until set.