Chocolate Sambuca Gelato

January/February 1991

Your rating: None Average: 5 (7 votes)

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

"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. "
Chocolate Sambuca Gelato

Makes: 8 servings

Active Time:

Total Time:


  • 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)


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


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).

Carbohydrate Servings: 3

Exchanges: 3 other carbohydrate

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