This is a 1/26959946667150639800000000000000000000000000000000000000000000000000 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: 3/421249166674228747000000000000000000000000000000000000000000000000 
tsp.

* 3/1684996666696914990000000000000000000000000000000000000000000000000 tsp.
  sugar
* 3/842498333348457494000000000000000000000000000000000000000000000000 tsp.
  cream
* 3/26959946667150639800000000000000000000000000000000000000000000000000 egg
  yolk
* 1/1684996666696914990000000000000000000000000000000000000000000000000 tsp.
  cocoa
* 9/3369993333393829970000000000000000000000000000000000000000000000000 tsp.
  whole milk
* 3/26959946667150639800000000000000000000000000000000000000000000000000 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.