Begin by pouring the heavy cream and whole milk into a medium saucepan. Sprinkle in half of the sugar and warm it over medium heat, but be careful not to let it boil!

While that’s heating, take a separate bowl and whisk the egg yolks with the remaining sugar until they transform into a lovely pale yellow.

Slowly drizzle the warm cream mixture into the egg yolks while whisking to temper the eggs.

Pour this mixture back into the saucepan and cook it on low heat, stirring constantly until it thickens to a custard-like consistency.

Once thickened, remove it from the heat and stir in the freshly squeezed lemon juice, lemon zest, vanilla extract, and a pinch of salt.

Let the mixture chill in the refrigerator until cold.

Churn the chilled mixture in your ice cream maker according to the manufacturer’s instructions.

Freeze until firm before serving.