Vanilla Custard Ice Cream

8 cups milk, divided

6 eggs, separated

3 sugar, divided

3 tablespoons cornstarch

1/4 teaspoon salt

2 teaspoons vanilla extract

2 cups whipping cream

Maraschino cherries, optional

In a large saucepan, bring 6 cups milk to a boil over medium heat and set aside.

In a mixing bowl, beat egg yolks; add remaining milk and mix well.

Combine 2 cups sugar, cornstarch and salt; gradually add to egg mixture. Add to hot milk and bring to a boil. Cook and stir for 2 minutes or until slightly thickened. Pour into a clean bowl and set aside.

Beat egg whites until soft peaks form; gradually add remaining sugar, beating well after each addition. Beat until stiff peaks form.

Fold into warm milk mixture.

Beat in vanilla and cream until well mixed.

Refrigerate at least 5 hours or overnight.

Freeze in an ice cream freezer according to manufacturer's directions.

Garnish with cherries if desired.

Yield: 3-1/2 quarts