Warm cream, milk and sugar over medium heat stirring occasionally
Add zest and juice of two large lemons with vanilla and salt when mixture is warm to the touch
Reserve 1 lemon to the side
Remove ½ the milk mixture into a clean dry bowl
Whisk 2 whole eggs into the separated milk mixture
Temper the eggs by slowly pouring the milk egg mixture back into the pan while whisking constantly
Continue to cook the cream and eggs until the mixture just begins to boil
Do not stop stirring
Turn heat off and remove from heat
Continue stirring mixture as it cools,
When mixture has cooled slightly to the touch pour into medium sized bowl
Chill in fridge for a minimum of 6 hours, until chilled throughout
Add ice cream mixture to ice cream mixer bowl with the juice and zest of 1 lemon
Churn according to manufacturer's instructions Just prior to churning, add zest and juice of one additional lemon
Make ice cream according to manufacturer's instructions