GT party hamper

Our first-ever Christmas hamper is available for ordering now. Here's how to get yours.

Subscribe to Gourmet

Subscribe to the print version and you’ll go into the draw to win a brand new luxury Audi Q5, valued at more than $75,000.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Sweet chestnut and rosemary gelato

You'll need

700 ml milk 300 gm sweetened chestnut purée (see note) 3 stalks of rosemary 6 egg yolks To serve: candied chestnuts (optional, see note)   Rosemary syrup 165 gm (¾ cup) caster sugar 1 tbsp rosemary leaves


  • 01
  • Combine milk, chestnut purée and rosemary stalks in a saucepan and stir over medium heat until purée dissolves (4-5 minutes). Bring to the simmer and cook for 5 minutes. Remove from heat and stand for 10 minutes to infuse. Meanwhile, whisk egg yolks until pale (3-5 minutes), pour over milk mixture, whisking continuously to combine. Return to pan and cook, stirring continuously, until mixture thickly coats the back of a spoon (4-5 minutes). Strain into a bowl placed over ice to cool, then freeze using an ice-cream machine according to manufacturer’s instructions. Makes about 1 litre.
  • 02
  • Meanwhile, for rosemary syrup, combine sugar and 150ml water in a small saucepan and stir over medium-high heat until sugar dissolves. Add rosemary, bring to the boil and cook for 5 minutes, brushing down sides of pan using a pastry brush dipped in water to remove sugar crystals. Remove from heat and cool completely. Serve gelato and candied chestnuts drizzled with rosemary syrup.
Note Sweetened chestnut purée is available from select delicatessens. Sweetness may vary from brand to brand, so adjust to taste by adding caster sugar to the infused milk mixture if necessary. Candied chestnuts are available from Simon Johnson and other specialty food stores.

At A Glance

  • Serves 6 people
a Heilala Vanilla prize pack!

Win one of 16 Deluxe Bakers Tins prize packs from Heilala Vanilla valued at $120 each!

Read More
a premium drinks pack!

Win one of three Premium Drinks Packs valued at more than $550 each. Find out how here.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 6 people

You might also like...

Adriano Zumbo's Christmas recipes


Christmas pudding ice-cream

Holiday entertaining recipes


Raspberry and Mint Mojito

David Thompson's Thai recipes


Neil Perry: Prawn cocktail

Strawberry recipes


Serge Dansereau: Blueberry vanilla tart

Longrain recipes


Barbecue trout bundles with prosciutto and button mushrooms

Barbecue recipes


Serge Dansereau: Homemade lemonade

Fast spring recipes


Serge Danserau: Duck confit and potato terrine

Chorizo recipes


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.