This is a 170141183460469232000000000000000000000 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: 42535295865117307900000000000000000000 gallons

* 10633823966279327000000000000000000000 gallons sugar
* 21267647932558654000000000000000000000 gallons cream
* 510423550381407695000000000000000000000 egg yolks
* 3544607988759775460000000000000000000 gallons cocoa
* 15950735949418990500000000000000000000 gallons whole milk
* 664613997892457936000000000000000000 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.