This is a 1/3213876088517980550000000000000000000000000000000000000000000 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: 3/50216813883093446100000000000000000000000000000000000000000 tsp.

* 3/200867255532373784000000000000000000000000000000000000000000 tsp. sugar
* 3/100433627766186892000000000000000000000000000000000000000000 tsp. cream
* 3/3213876088517980550000000000000000000000000000000000000000000 egg yolk
* 1/200867255532373784000000000000000000000000000000000000000000 tsp. cocoa
* 9/401734511064747569000000000000000000000000000000000000000000 tsp. whole
  milk
* 3/3213876088517980550000000000000000000000000000000000000000000 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.