This is a 590295810358705652000 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: 147573952589676413000 gallons

* 36893488147419103200 gallons sugar
* 73786976294838206500 gallons cream
* 1770887431076116960000 egg yolks
* 12297829382473033700 gallons cocoa
* 55340232221128654800 gallons whole milk
* 2305843009213693950 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.