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1
Using 5-hole citrus zester, remove lemon peel in long thin strips.
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2
Halve lemons.
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3
Squeeze juice into medium bowl; strain.
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4
Combine 1 1/3 cups lemon juice, lemon peel strips, and 2 cups sugar in medium saucepan.
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5
Bring to simmer over medium heat, stirring until sugar dissolves.
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6
Simmer gently until liquid is slightly syrupy, about 10 minutes.
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7
Strain through sieve into bowl, reserving lemon peel and syrup separately.
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8
Transfer peel to small baking pan; add 1/3 cup sugar and toss to coat.
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9
Separate pieces with fork.
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10
Let dry 2 hours.
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11
Reserve 1/4 cup candied lemon peel strips.
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12
Coarsely chop remaining candied peel.
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13
Whisk 1 cup syrup and yolks in large bowl to blend (cover and chill remaining syrup).
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14
Bring cream, half and half and salt to simmer in medium saucepan over medium heat.
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15
Gradually whisk hot cream mixture into egg mixture.
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16
Return to saucepan.
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17
Whisk over medium heat until temperature registers 180F, about 6 minutes (do not boil).
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18
Strain custard into large bowl.
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19
Chill until cold.
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20
Process custard in ice cream maker according to manufacturer's instructions; add chopped candied peel during last 5 minutes.
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21
Transfer ice cream to bowl.
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22
Cover and freeze 4 hours.
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23
(Syrup, candied peel and ice cream can be made 2 days ahead.
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24
Keep syrup refrigerated.
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25
Store peel airtight at room temperature.
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26
Keep ice cream frozen.)
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27
Stir 1/2 cup syrup in saucepan over medium heat until heated through.
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28
Add strawberries.
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29
Refrigerate compote at least 4 hours and up to 8 hours.
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30
Scoop ice cream into bowls.
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31
Top with compote and candied lemon strips.
