In a medium saucepan, whisk together the 6 egg yolks, 1 1/4 cup granulated sugar, 1/8 teaspoon Kosher salt, and 2 tablespoons lemon zest until fully combined and slightly pale.

Gradually stir in 2 cups of heavy cream and 1 cup of half and half while whisking continuously to avoid scrambling the eggs.

Place the saucepan over medium heat and cook the mixture, stirring frequently for about 5-6 minutes or until it thickens and reaches a temperature of 170-175°F.

Once thickened, remove the saucepan from heat and transfer the mixture into a container. Allow it to cool at room temperature for 10 minutes, then cover and refrigerate for at least 4 hours or overnight.

Just before churning, mix in 3/4 cup of freshly squeezed lemon juice, ensuring it’s thoroughly blended.

Strain the mixture through a fine mesh sieve into your ice cream maker to remove the lemon zest, then churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.

After churning, transfer the ice cream to a freezer-safe container, smoothing the top with a spatula. Cover and freeze for at least 4 hours to firm up.