Delicious herbs and ices: rosemary ice cream with chocolate brownie
This immensely popular and versatile herb is easily grown in the garden, and pairs with anything from ice cream to chicken.


I scream, you scream, we all scream for....rosemary. Is how the old saying would go, if anyone had any sense. After all, rosemary is 'woody, yet fresh and citrusy, which adds a deliciously complex flavour to recipes', according to Country Life recipe expert Melanie Johnson. It is one of the great herbs, that improves almost everything it touches. From the simple to the complex, rosemary works with it all. Take this rosemary-and-lemon chicken recipe, for example:
'Add skin-on chicken pieces to a roasting tray and pour over a generous splash of olive oil and squeeze over the juice off two lemons, adding them to the tray. Arrange a red onion, cut into wedges, and four rosemary sprigs on and around the chicken pieces, season generously, and add a handful of green olives. Roast for 30 minutes or until the chicken pieces are cooked through and the skin crisped. Meanwhile, process butter beans to a smooth purée with a little chicken stock, garlic and seasoning. Spoon the butterbean purée onto serving plates and arrange chicken pieces, olives and the tray juices over it.'
Heaven. For something more complex, and in keeping with the age-old phrase mentioned at the beginning of this article, here's Melanie's recipe for rosemary ice cream with a chocolate brownie.
Recipe: Rosemary ice cream with a chocolate brownie
Ingredients
For the ice cream
- 250ml whole milk
- 250ml double cream
- 2 sprigs rosemary
- 5 egg yolks
- 100g caster sugar
For the chocolate brownie
- 175g unsalted butter
- 200g dark chocolate, broken into pieces
- 250g caster sugar
- 3 eggs
- 1tspn vanilla-bean paste
- A pinch of sea salt
- 115g plain flour
Method
Make the ice cream by adding the milk and cream to asaucepan with the rosemary. Bring to a simmer and then leave to infuse for 30 minutes.
Whisk the egg yolks and sugar together and pour over the infused milk and cream. Whisk together and return to a clean saucepan to heat until thickened and it coats the back of a spoon. Pass through a sieve into a shallow dish and then freeze.
Sign up for the Country Life Newsletter
Exquisite houses, the beauty of Nature, and how to get the most from your life, straight to your inbox.
Once almost frozen, remove and process in a blender to break up the crystals and then refreeze. If it still looks crystallised, process again and refreeze, by which time it should be creamy.
Preheat your oven to 160°Cfan/180°C/350°F/gas mark 4 and parchment line a 20cm by 20cm (8in by 8in) brownie or skillet pan.
Melt the butter and chocolate together in a bain marie.
In a large mixing bowl, whisk together the caster sugar, eggs and vanilla until pale. Pour over the melted butter and chocolate, mixing until smooth, and then fold through the salt and flour.
Pour into the prepared tin and then bake for 25–30 minutes or until just cooked, but still wobbly in the centre.
Remove from the oven and serve warm with a scoop of rosemary ice cream, adding rosemary leaves to decorate.
A Continental winter warmer: creamy onion soup with caramelised-onion toast
So long the bridesmaid, onions finally get their moment in the spotlight with this delicious and comforting winter soup.
How to make slow-roasted shoulder of lamb with pistachio-and-feta gremolata
A Jerusalem-artichoke chowder that's a perfect warming winter soup
Our kitchen garden cook Melanie Johnson shares her recipe for Jerusalem-artichoke chowder with mussels and chive oil.
Tom Kerridge: 'Fish and chips on Brighton beach can be every bit as magical as a Michelin three-star restaurant'
Tom Kerridge, one of Britain's top chefs, is the guest on this week's Country Life podcast.
-
'The watch is Head Boy of men’s accessorising': Ginnie Chadwyck-Healey and Tom Chamberlin's Summer Season style secrets
When it comes to dressing for the Season, accessories will transform an outfit. Ginnie Chadwyck-Healey and Tom Chamberlin, both stylish summer-party veterans, offer some sage advice.
-
Lewis Hamilton, Claude Monet and the Four Horsemen of the Apocalypse: Country Life Quiz of the Day, April 29, 2025
Tuesday's Quiz of the Day looks back at Lewis Hamilton's first win and ponders on the meaning of greige.
-
Gill Meller's recipe for wild garlic pesto
The appearance of wild garlic is a sure sign that spring is on the way. Make the most of it with this quick and easy recipe for 'intense' pesto.
-
Asparagus and prawn pappardelle with chorizo that sings of Spring
This recipe comes with 'a flavour punch you don't want to miss'
-
Recipe: Tom Aikens's roast leg of lamb
The arrival of Spring is an grand time of year for all those who love fresh, seasonal food, with the arrival of all the delicious young vegetables and salads. Tom Aikens shares his recipe for roast lamb.
-
How to make rack of lamb with harissa, asparagus and garlic-and-almond sourdough crumbs
Now's the time to enjoy British-grown asparagus.
-
How to make pasta with radicchio, pear, walnut and feta
Radicchio's bitter leaves add interesting flavours to this spring pasta dish.
-
An unbeatable shoulder-of-lamb shepherd's pie recipe ideal for Easter, as dreamed up by the chefs at Fortnum & Mason
If you're looking for a dish that mixes show-stopper with comfort food, this is just ideal.
-
The ultimate 'posh' rhubarb and custard? How to make rhubarb, raspberry and thyme mille-feuille
Here's how to elevate simple rhubarb and custard to something rather smart.
-
Thinly sliced beef with roasted radishes and radish-top pesto
Our kitchen garden cook gets creative with radishes for this week's recipe.