Making the Ice Cream:

1. In a non-aluminum saucepan, combine the half-and-half and cream. Using a vegetable peeler, remove the zest of 1 lemon in long strips. Add to the cream mixture. Place over medium heat and bring just to a simmer.

2. Meanwhile, grate the zest from the remain 2 lemons. In a food processor, combine the sugar and grated lemon zest and process until well mixed. In a bowl, combine the egg yolks and the lemon sugar. Whisk until pale and smooth. Slowly whisk in the hot cream, then return the mixture to the saucepan and place over medium-low heat. Cook, stirring constantly with a wooden spoon, until the mixture visibly thickens and coats the spoon, about 4 minutes. Do not allow it to boil or it will curdle.

3. Remove from the heat and stir for 1 minute. Let cool for about 15 minutes, then whisk in the crème fraîche. Cover and refrigerate. You want it thoroughly cold. So keep it refrigerated for at least 8 hours.

4. Strain the mixture into an ice cream maker and freeze according to the manufacturer's instructions.

This is my Ice Cream Maker. It's wonderful! You can't imagine how easy it is to use and how great the ice cream is. All I do is mix the ingredients for the ice cream, put the cream mixture in my chiller and that is it. In about 30 to 35 minutes later I have yummy ice cream. You can start it just before dinner and at the end of dinner, you're serving the best ice cream. Absolutely amazing.