Rating: 5 stars
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This Italian-inspired dessert is velvety in texture. Milk powder added to the mix inhibits the formation of ice crystals.

Source: EatingWell Magazine, January/February 1991


Recipe Summary test

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; carbohydrates 48.2g; dietary fiber 2.7g; sugars 43.4g; fat 4.6g; saturated fat 1.8g; cholesterol 140.6mg; vitamin a iu 377.5IU; vitamin c 1.1mg; folate 28mcg; calcium 224.5mg; iron 1.5mg; magnesium 57.3mg; potassium 381.9mg; sodium 110.1mg; thiamin 0.1mg.

3 other carbohydrate