Sweet chestnut and rosemary gelato

1.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.

2.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.