Chocolate Sambuca Gelato

http://www.eatingwell.com/recipes/chocolate_sambuca_gelato.html

From EatingWell:  January/February 1991

This Italian-inspired dessert is velvety in texture. Milk powder added to the mix inhibits the formation of ice crystals.

8 servings | Active Time: 20 minutes | Total Time: 2 hours (including freezing time)

Ingredients

• 2 large eggs
• 4 large egg yolks
• 2/3 cup unsweetened cocoa powder
• 2/3 cup granulated sugar
• 1/2 cup corn syrup
• 1/3 cup fat-free milk powder
• 3 cups fat-free milk, divided
• 3 tablespoons sambuca, (anise liqueur)

Preparation

1. Whisk together whole eggs, egg yolks, cocoa, sugar, corn syrup, milk powder and 1/2 cup milk in a large bowl.
2. Heat remaining 2 1/2 cups milk in a heavy saucepan until steaming. Gradually whisk the hot milk into the egg mixture. Return the mixture to the pan and cook over medium-high heat, stirring constantly with a wooden spoon for about 5 minutes, or until the custard is thick enough to coat a spoon. Do not boil, or the custard will curdle.
3. Remove from heat, strain through a fine sieve into a clean bowl or immediately transfer to a clean bowl. Stir in sambuca. Cool, cover and refrigerate until thoroughly chilled. Freeze in an ice cream maker, following manufacturer's instructions.

Nutrition

Per serving : 231 Calories; 5 g Fat; 2 g Sat; 2 g Mono; 157 mg Cholesterol; 42 g Carbohydrates; 10 g Protein; 2 g Fiber; 109 mg Sodium; 381 mg Potassium

3 Carbohydrate Serving

Exchanges: 3 other carbohydrate