This is a 1/5316911983139663490000000000000000000 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: 3/83076749736557242100000000000000000 tsp.

* 3/332306998946228968000000000000000000 tsp. sugar
* 3/166153499473114484000000000000000000 tsp. cream
* 3/5316911983139663490000000000000000000 egg yolk
* 1/332306998946228968000000000000000000 tsp. cocoa
* 9/664613997892457936000000000000000000 tsp. whole milk
* 3/5316911983139663490000000000000000000 tsp. 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.