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

Makes 8 servings

ACTIVE TIME: 20 minutes

TOTAL TIME: 2 hours (including freezing time)

EASE OF PREPARATION: Easy

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.

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


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