Chocolate Sambuca Gelato

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

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Directions

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.

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