This is a 332306998946228968000000000000000000 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: 83076749736557242100000000000000000 gallons

* 20769187434139310500000000000000000 gallons sugar
* 41538374868278621000000000000000000 gallons cream
* 996920996838686905000000000000000000 egg yolks
* 6923062478046436450000000000000000 gallons cocoa
* 31153781151208965800000000000000000 gallons whole milk
* 1298074214633706910000000000000000 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.