This is a 73786976294838206500 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: 18446744073709551600 gallons

* 4611686018427387900 gallons sugar
* 9223372036854775810 gallons cream
* 221360928884514619000 egg yolks
* 1537228672809129220 gallons cocoa
* 6917529027641081860 gallons whole milk
* 288230376151711744 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.