Vanilla Ice Cream I

1. 1

   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.

2. 2

   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.

3. 3

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

* Per serving · 4 servings · Values may vary.

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