This is a 23384026197294446700000000000000000000000000000000 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: 5846006549323611670000000000000000000000000000000 gallons
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1461501637330902920000000000000000000000000000000 gallons sugar
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2923003274661805840000000000000000000000000000000 gallons cream
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70152078591883340100000000000000000000000000000000 egg yolks
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487167212443634279000000000000000000000000000000 gallons cocoa
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2192252455996354380000000000000000000000000000000 gallons whole milk
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91343852333181432400000000000000000000000000000 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°F - 170°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.