Chocolate Sambuca Gelato

Chocolate Sambuca Gelato

1 Review
From: EatingWell Magazine, January/February 1991

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

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 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)


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  1. Whisk together whole eggs, egg yolks, cocoa, sugar, corn syrup, milk powder and ½ cup milk in a large bowl.
  2. 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.
  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 information

  • Per serving: 261 calories; 5 g fat(2 g sat); 3 g fiber; 48 g carbohydrates; 10 g protein; 28 mcg folate; 141 mg cholesterol; 43 g sugars; 378 IU vitamin A; 1 mg vitamin C; 224 mg calcium; 2 mg iron; 110 mg sodium; 382 mg potassium
  • Nutrition Bonus: Calcium (22% daily value)
  • Carbohydrate Servings: 3
  • Exchanges: 3 other carbohydrate

Reviews 1

March 15, 2010
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By: EatingWell User
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.
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