French Chocolate Silk Ice Cream

                         From John's Recipe Collection


Yield: 1 quart

* 1 cup sugar
* 2 cups cream
* 3 egg yolks
* 1/3 cup cocoa
* 1 1/2 cups whole milk
* 1 tbsp. 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.