Vanilla Ice Cream I

1 cup white sugar

1 cup milk

2 eggs

2 cups heavy cream

1 ½ teaspoons vanilla extract

1 tablespoon fresh lemon juice

In medium saucepan over low heat, stir together sugar, milk and eggs. Cook, stirring continuously, until mixture thickens enough to coat the back of a metal spoon, 10 to 20 minutes. Remove from heat and let cool.

In a medium bowl, whip cream with electric mixer until soft peaks form. Beat in vanilla and lemon juice, and whip until medium-stiff peaks form. Fold whipped cream into cooled custard. Chill in refrigerator 8 hours or overnight.

Stir chilled mixture to recombine, and freeze in ice cream maker according to manufacturer s instructions.