This is a 5575186299632655790000000000000000000000000 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: 1393796574908163950000000000000000000000000 gallons

* 348449143727040987000000000000000000000000 gallons sugar
* 696898287454081973000000000000000000000000 gallons cream
* 16725558898897967400000000000000000000000000 egg yolks
* 116149714575680322000000000000000000000000 gallons cocoa
* 522673715590561480000000000000000000000000 gallons whole milk
* 21778071482940061700000000000000000000000 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.