Vanilla Ice Cream

In a large saucepan, warm the milk over low heat until steam rises. In a bowl, whisk together the sugar and eggs, then slowly whisk in the warm milk. Return the custard to the saucepan and cook slowly over low heat, stirring continuously, and when the custard is thick enough to coat the back of a spoon (about 8-10 minutes), turn off the flame and let cool to room temperature. Stir in the cream and vanilla extract and chill in the refrigerator at least 2 hours. Churn the chilled custard in an ice cream maker. Firm up in freezer for 8-10 hours or serve immediately in chilled bowls for consistency similar to soft-serve.