Recipe Image

Chocolate Sambuca Gelato

  • 20 m
  • 2 h
EatingWell Test Kitchen
“This Italian-inspired dessert is velvety in texture. Milk powder added to the mix inhibits the formation of ice crystals.”


    • 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)


  • 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.
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