Chocolate Sambuca Gelato

From EatingWell: January/February 1991 — Subscribe Now!

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

8 servings

Active Time: 20 minutes

Total Time: 2 hours (including freezing time)

Nutrition Profile

Ingredients

2 large eggs
4 large egg yolks
2/3 cup unsweetened cocoa powder
2/3 cup granulated sugar
1/2 cup corn syrup
1/3 cup fat-free milk powder
3 cups fat-free milk, divided
3 tablespoons sambuca, (anise liqueur)

Preparation

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

Per serving: 231 calories; 5 g fat (2 g sat, 2 g mono); 157 mg cholesterol; 42 g carbohydrates; 10 g protein; 2 g fiber; 109 mg sodium; 381 mg potassium.

Nutrition Bonus: Calcium (23% daily value), Selenium (18% dv).

3 Carbohydrate Serving

Exchanges: 3 other carbohydrate