This part can be done in advance or while the ice cream base is chilling in the refrigerator.

Wash the lemons and scrub the skins with a vegetable brush. Dry. Cut the tips off each end of two of the lemons. Stand one of the lemons on its end, and with a sharp paring knife, cut the peel, downward from the top to bottom, trying to just remove the yellow peel and leave the white pith behind. You'll end up with strips of peel that are about 1" wide. If there is any white pith attached, lay the peel flat on the cutting board, yellow side down, and shave off the white part with a sharp knife. Reserve the whole lemons for juice.

Using a small gauge box grater or micro-plane zester, remove only the yellow part of the peel of one lemon, enough to make 1 teaspoon and reserve.

Juice enough of the remaining lemons to get 1/2 cup of strained juice.

In a medium-sized bowl, whisk together the egg yolks, 1/2 cup of the sugar, and lemon juice.

Heat the cream and milk with the other 1/2 cup of sugar until very hot, but not boiling.

Temper the egg yolks by whisking in 1 cup of the hot milk/cream mixture into the eggs. Then whisk the eggs back into the pot with the milk/cream. Over medium heat, cook, stirring, until the mixture starts to thicken slightly. Do not boil.

Strain the mixture through a fine-mesh strainer into a clean bowl set over ice. Stir in the grated lemon zest. Allow to cool in the bowl over ice for about 10 minutes, then put in the refrigerator and chill until cold, about 3-4 hours.

Freeze the mixture according to the manufacturer's instructions on your ice cream maker. Mix in the chopped candied lemon peel at the end.