In saucepan, whisk together 6 cups of the soymilk and eggs; stir in sugar. Cook over medium-low heat, stirring constantly, about 10 minutes or until mixture starts to thicken and coats the back of a spoon (do not boil). Stir in remaining 6 cups soymilk; strain into bowl. Cover and refrigerate until thoroughly chilled. Process mixture in ice cream freezer according to manufacturer’s directions.