In a medium saucepan, combine egg yolks, granulated sugar, kosher salt, and lemon zest. Whisk until smooth.

Gradually add heavy cream and half and half while whisking. Heat over medium for 5-6 minutes until thickened.

Remove from heat and cool the custard at room temperature, then refrigerate. For fastest cooling, use an ice water bath.

Once chilled, stir in fresh lemon juice. Strain through a fine sieve to remove zest.

Churn in an ice cream maker according to instructions until soft-serve consistency, about 20-25 minutes.

Transfer to an airtight container, smooth the top, cover tightly, and freeze for at least 4 hours.