This Italian-inspired dessert is velvety in texture. Milk powder added to the mix inhibits the formation of ice crystals. Source: EatingWell Magazine, January/February 1991

EatingWell Test Kitchen


Ingredient Checklist


Instructions Checklist
  • Whisk together whole eggs, egg yolks, cocoa, sugar, corn syrup, milk powder and 1/2 cup milk in a large bowl.

  • 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.

  • 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 Facts

261 calories; 4.6 g total fat; 1.8 g saturated fat; 141 mg cholesterol; 110 mg sodium. 382 mg potassium; 48.2 g carbohydrates; 2.7 g fiber; 43 g sugar; 9.7 g protein; 378 IU vitamin a iu; 1 mg vitamin c; 28 mcg folate; 224 mg calcium; 2 mg iron; 57 mg magnesium;

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Rating: 5 stars
Amazing gelato recipe--creamy chocolate-y with just a hint of licorice. I would definitely recommend this recipe. And it was quite easy to make too with an ice cream maker. Read More