In a medium saucepan, vigorously whisk together the egg yolks, granulated sugar, kosher salt, and lemon zest until well blended and lightened in color. This should take about 2 minutes.

Heat the mixture over medium heat, stirring constantly for approximately 5–6 minutes, until it thickens enough to coat the back of a spoon, creating a luscious custard base for your Fresh Lemon Ice Cream.

Gradually stir in the heavy cream and half-and-half or whole milk to your warm custard, mixing until fully incorporated.

Cook the mixture over medium heat for about 5 minutes, allowing it to gently bubble without boiling.

Once thickened, remove the saucepan from the heat and cover it with plastic wrap, letting it cool slightly before transferring it to the refrigerator.

Chill the custard in the fridge for at least 4 hours or overnight if you prefer.

After chilling, take the custard out of the refrigerator and stir in the fresh lemon juice until well combined.

Strain the custard through a fine-mesh sieve into your ice cream maker.

Churn the mixture for about 20-25 minutes, or until it reaches a soft-serve consistency.

Transfer the churned ice cream into a freezer-safe container and freeze for at least 4 hours, or until it's firm enough to scoop.