Recipe - Hanukkah Doughnuts

8 cup Milk; divided
6 Eggs; separated
3 cup Sugar; divided
3 tablespoon Cornstarch
One fourth teaspoon Salt
2 teaspoon Vanilla extract
2 cup Whipping cream
Maraschino cherries;
optional

In a large saucepan, bring 6 cups millk to a boil over medium heat. Remove
from the heat and set aside. In a mixing bowl, beat eggs 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 manufacturer's directions. Garnish with cherries if
desired.

Yield: 3One half quarts

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