Chocolate ice cream with sambuca
8 servings
120 minutes
Chocolate ice cream with sambuca is a refined dessert with Italian roots, where the creaminess of the ice cream blends with the rich cocoa flavor and subtle notes of anise sambuca. This dessert is rooted in Italian culinary traditions known for their love of experimenting with flavors. The thick, velvety texture of the ice cream is created by combining egg yolks, milk, and cocoa, while sambuca adds a delicate sweetness with a light spicy accent. The uniqueness of the dish lies in its ability to highlight the flavor harmony between the bitterness of chocolate and the sweetness of the liqueur. It is perfect for finishing a dinner, especially accompanied by fresh berries or almond cookies, adding a touch of Italian elegance to every moment.
1
In a large bowl, mix eggs, yolks, cocoa, sugar, corn syrup, dry milk, and 0.5 cup of regular milk.
- Chicken egg: 2 pieces
- Egg yolk: 4 pieces
- Cocoa powder: 0.6 glass
- Sugar: 0.6 glass
- Corn syrup: 0.5 glass
- Skimmed milk powder: 0.3 glass
- Milk: 3 glasss
2
Heat the remaining milk in a saucepan without boiling. Then slowly add it to the egg mixture. Return to medium heat, stirring with a wooden spoon, until thickened, about 5 minutes, but do not let it boil to prevent curdling.
- Milk: 3 glasss
3
Remove from heat and strain through a sieve. Immediately transfer to a clean bowl and mix in the sambuca. Cool, then freeze in a container or ice cream maker.
- Sambuca: 3 tablespoons
