Sweet Chestnut Rosemary Gelato

AuthorAlyssa Saltzman
RatingDifficultyIntermediate

Gelato with a unique chestnut and rosemary flavor.

ShareTweetSaveShareSave to BigOven

Yields1 Serving
Prep Time1 hrCook Time30 minsTotal Time1 hr 30 mins

Ingredients
 2 cups milk
 ¾ cup heavy cream
 10 oz chestnut puree
 4 sprigs rosemary
 6 egg yolks
 11 oz sugar
  cup water

Directions
1

In a saucepan, combine milk, cream, chestnut puree' and 3 rosemary stalks

2

Stir over medium heat till puree' dissolves 5 minutes

3

Bring to a simmer and cook for 5 minutes

4

Remove from heat and let stand for 10 minutes
for rosemary to infuse.

5

In a large bowl, whisk egg yolks and 5 oz sugar until pale.

6

Pour hot milk/puree mixture into the egg yolks, in a slow stream, whisking constantly to prevent the eggs from cooking

7

Return to saucepan and cook, stirring continuously till the mixture thickly coats the back of a spoon 5 minutes

8

Strain into a bowl placed over ice to cool, then freeze in gelato maker according to manufacturer's directions

9

Bring 6oz sugar and water to a boil, stirring until sugar dissolves

10

Add remaining rosemary leaves and continue to boil for 5 minutes

11

Let cool

12

Serve over gelato

Ingredients

Ingredients
 2 cups milk
 ¾ cup heavy cream
 10 oz chestnut puree
 4 sprigs rosemary
 6 egg yolks
 11 oz sugar
  cup water

Directions

Directions
1

In a saucepan, combine milk, cream, chestnut puree' and 3 rosemary stalks

2

Stir over medium heat till puree' dissolves 5 minutes

3

Bring to a simmer and cook for 5 minutes

4

Remove from heat and let stand for 10 minutes
for rosemary to infuse.

5

In a large bowl, whisk egg yolks and 5 oz sugar until pale.

6

Pour hot milk/puree mixture into the egg yolks, in a slow stream, whisking constantly to prevent the eggs from cooking

7

Return to saucepan and cook, stirring continuously till the mixture thickly coats the back of a spoon 5 minutes

8

Strain into a bowl placed over ice to cool, then freeze in gelato maker according to manufacturer's directions

9

Bring 6oz sugar and water to a boil, stirring until sugar dissolves

10

Add remaining rosemary leaves and continue to boil for 5 minutes

11

Let cool

12

Serve over gelato

Sweet Chestnut Rosemary Gelato