Lemon Custard Ice Cream

4 eggs
2 1/2 cups sugar
1 cup milk
1/2 tsp. vanilla extract
6 cups whipping cream
4 tsp. lemon extract
12 drops yellow food coloring

In a medium bowl, beat eggs until thick and lemon-colored.  Gradually beat in sugar and set aside.  In a medium saucepan, combine beaten egg mixture and milk.  Cook and stir over low heat until slightly thickened and mixture coats a metal spoon (176 degrees F).  Stir in vanilla extract and whipping cream.  Cool to room temperature.  Stir in lemon extract and food coloring.  Pour into ice cream canister.  Freeze in ice cream freezer.  Makes about 4 quarts.