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

EatingWell Test Kitchen
Source: EatingWell Magazine, January/February 1991


Recipe Summary

2 hrs


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; protein 9.7g 19% DV; carbohydrates 48.2g 16% DV; exchange other carbs 3; dietary fiber 2.7g 11% DV; sugars 43.4g; fat 4.6g 7% DV; saturated fat 1.8g 9% DV; cholesterol 140.6mg 47% DV; vitamin a iu 377.5IU 8% DV; vitamin c 1.1mg 2% DV; folate 28mcg 7% DV; calcium 224.5mg 22% DV; iron 1.5mg 8% DV; magnesium 57.3mg 21% DV; potassium 381.9mg 11% DV; sodium 110.1mg 4% DV; thiamin 0.1mg 11% DV.

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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