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