Lemon and Vanilla Ice Cream

2 cups light cream

2/3 cup sugar

1 vanilla beans

4 egg yolks

1/4 cup fresh lemon juice

In a saucepan combine the cream, 1/3 cup of sugar and the vanilla bean. Scald over medium heat. Scrape in the vanilla bean seeds and discard bean. In a bowl whisk the egg yolk with 1/3 cup of sugar until doubled volume.

Gradually whisk in the cream mixture into the yolk mixture. Return mixture to saucepan and stir over low heat until custard thickens and leave a path on the back of the spoon when you draw your finger across it. Do not let the mixture boil.

Transfer the mixture to a large bowl and chill. Once the mixture is cool stir in the lemon juice.

Transfer to ice cream maker and process according to manufacturers instructions.