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3 lemons
2/3 cup sugar
1 cup half-and-half
5 egg yolks
3 cups heavy cream

Pare the skin of one lemon into long strips. Place the peel, sugar, half-and-half in a non-reactive saucepan over medium heat. Stir with a wooden spoon until the sugar dissolves. Heat until the mixture begins to boil. Remove from the heat and let cool for 15 minutes.

In a medium bowl, whisk the yolks until thick and lemony in color. Gradually add the half-and-half mixture, whisking constantly. Pour the mixture into the saucepan and cook over medium heat, stirring constantly until the mixture coats a spoon. Strain the mixture through a fine sieve into a large bowl.

Grate the zest of the remaining 2 lemons and add to the mixture. Stir in the cold heavy cream and allow to cool.

Juice the lemons and measure 1/2 cup of the strained lemon juice into the cool mixture and reserve any additional juice for another use. Chill. When the mixture has cooled, freeze in an ice cream maker according to the manufacturer's instructions. Makes 1 quart.