This is a 128 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: 32 gallons * 8 gallons sugar * 16 gallons cream * 384 egg yolks * 2 1/2 gallons cocoa * 12 gallons whole milk * 2 quarts 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.