This is a 1361129467683753850000000000000000000000 x recipe. Scaled quantities are colored red.
                 Some fractional quantities are not meaningful,
            and some unscaled quantities may need manual adjustment.


                        French Chocolate Silk Ice Cream

                         From John's Recipe Collection


Yield: 340282366920938463000000000000000000000 gallons

* 85070591730234615900000000000000000000 gallons sugar
* 170141183460469232000000000000000000000 gallons cream
* 4083388403051261560000000000000000000000 egg yolks
* 28356863910078203700000000000000000000 gallons cocoa
* 127605887595351924000000000000000000000 gallons whole milk
* 5316911983139663490000000000000000000 gallons vanilla (optional)

Beat the milk and egg yolks together. Blend in the sugar.

Cook the custard over medium heat, stirring constantly with a wooden spoon, 
until it is thick enough to coat the back of the spoon. This should happen at 
about 165 degrees F - 170 degrees F. If the custard starts to fill with lots of
tiny flecks, you've cooked it too far - stop! Remove the custard from the 
heat. Sift the cocoa into it while beating it, and continue to beat until well 
blended. A stick-blender is handy for this step. Cool the custard to 
refrigerator temperature, then add the cream and vanilla. Mix well.

Freeze using your method of choice.