Vanilla Ice Cream I

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.