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1
In bowl of electric mixer, beat egg yolks and sugar on medium speed until thick and satiny, even if still grainy, about 2 minutes; set aside.
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2
Heat the milk and cream in a saucepan over medium heat until small bubble simmer around the pans inner rim; do not boil.
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3
Whisk about half of the hot milk mixture into the egg yolk mixture until smooth, then whisk this mixture into the remaining hot milk mixture in the pan.
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4
Immediately decrease heat to very lowor set the pan over a second burner just now set on low if you are working with an electric stove.
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5
Cook slowly, stirring constantly, until the mixture thickens slightly, just so it coats the back of a wooden spoon, about 5 minutes.
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6
Stir in the lemon juice; strain through a fine-mesh sieve into a clean bowl to remove any bits of scrambled egg; stir in the lemon extract, vanilla, and salt.
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7
Refrigerate until cold, for about 4 hours or overnight.
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8
Freeze the custard in your ice cream maker according to manufacturers directions.
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9
Serve at once (will be soft) or transfer to a freezer container, seal well, and store in freezer for up to 1 month; soften at room temperature for up to 10 minutes before serving.
