Nutrition per serving may change if servings are adjusted.
2 large eggs
4 large egg yolks
⅔ cup unsweetened cocoa powder
⅔ cup granulated sugar
½ cup corn syrup
⅓ cup fat-free milk powder
3 cups fat-free milk, divided
3 tablespoons sambuca, (anise liqueur)
Whisk together whole eggs, egg yolks, cocoa, sugar, corn syrup, milk powder and ½ cup milk in a large bowl.
Heat remaining 2½ 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.
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.