Gelato with a unique chestnut and rosemary flavor.
In a saucepan, combine milk, cream, chestnut puree' and 3 rosemary stalks
Stir over medium heat till puree' dissolves 5 minutes
Bring to a simmer and cook for 5 minutes
Remove from heat and let stand for 10 minutes
for rosemary to infuse.
In a large bowl, whisk egg yolks and 5 oz sugar until pale.
Pour hot milk/puree mixture into the egg yolks, in a slow stream, whisking constantly to prevent the eggs from cooking
Return to saucepan and cook, stirring continuously till the mixture thickly coats the back of a spoon 5 minutes
Strain into a bowl placed over ice to cool, then freeze in gelato maker according to manufacturer's directions
Bring 6oz sugar and water to a boil, stirring until sugar dissolves
Add remaining rosemary leaves and continue to boil for 5 minutes
Serve over gelato
Serving Size 8