In a large saucepan, bring 6 cups milk to a boil over medium heat. Remove from 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 egg mixture.
Add this 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 this 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
By Sharon, KY
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