Homemade Ice Cream #1

In a large saucepan, bring 6 cups milk to a boil over medium heat. Remove from the 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 mixing bowl; 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 manufacturers directions. Garnish with cherries, if desired.