Begin by freezing your ice cream maker bowl for at least 24 hours prior to making the Lemon Custard Ice Cream.

In a medium saucepan, combine egg yolks, granulated sugar, and whole milk over medium heat. Stir gently for about 10-15 minutes until thickened.

Remove from heat, cool slightly, then stir in lemon zest, juice, salt, and heavy cream until blended.

Transfer the mixture to a bowl, cover, and chill it in the refrigerator for at least 2 hours.

Once chilled, pour the mixture into the frozen bowl of your ice cream maker and churn according to manufacturer’s instructions.

After churning, transfer the ice cream into an airtight container and freeze for at least 4 hours until firm.