This is a 1/1569275433846670190000000000000000000000000000000000000000 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: 3/24519928653854221700000000000000000000000000000000000000 tsp.
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3/98079714615416886900000000000000000000000000000000000000 tsp. sugar
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3/49039857307708443500000000000000000000000000000000000000 tsp. cream
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3/1569275433846670190000000000000000000000000000000000000000 egg yolk
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1/98079714615416886900000000000000000000000000000000000000 tsp. cocoa
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9/196159429230833774000000000000000000000000000000000000000 tsp. whole milk
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3/1569275433846670190000000000000000000000000000000000000000 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°F - 170°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.