On low heat, whisk together the heavy cream,
half-and-half cream, sugar, and lemon zest in a saucepan until the sugar is dissolved.
In a mixing dish, whisk together the egg yolks.
Stir in a few tablespoons of the cream mixture at a
time into the eggs. This will assist in bringing the eggs up to temperature
without them becoming scrambled. Return the egg mixture to the bowl with the
cream mixture.
Pour the mixture into an empty ninja CREAMi Pint
container, add lemon, and freeze for 24 hours.
After 24 hours, remove the Pint from the freezer.
Remove the lid.
Place the Ninja CREAMi Pint into the outer bowl.
Place the outer bowl with the Pint in it into the ninja CREAMi machine and turn until the outer bowl locks into
place. Push the ICE CREAM button.
Once the ICE CREAM function has ended, turn the
outer bowl and release it from the ninja CREAMi machine.
