This is a 4 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: 4 L

900 mL sugar
2 L cream
12 egg yolks
300 mL cocoa
1.4 L whole milk
60 mL 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 74°C F - 77°C 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.