In a large mixing bowl, combine the sugar, lemon zest, and salt. Pour in the freshly squeezed lemon juice and whisk thoroughly until the sugar begins to dissolve. Gradually add the half & half while continuously whisking to ensure a smooth, well-blended mixture. Continue whisking for about 1 to 2 minutes, or until no sugar granules remain.

Transfer the mixture into a shallow dish, such as an 8-inch cake pan, spreading it evenly. Cover tightly with plastic wrap and place in the freezer. Allow the mixture to freeze for roughly 2 hours, or until the edges have firmed up while the center remains soft and slushy.

Remove the dish from the freezer and stir the mixture thoroughly to break up ice crystals and create a creamy consistency. Re-cover with plastic wrap and return to the freezer. Continue freezing for another 2 to 3 hours, stirring once or twice if needed, until the ice cream is firm and fully set.

Once ready, scoop the lemon ice cream into pre-chilled bowls or serving dishes for a refreshing, citrusy treat. Enjoy immediately for the best texture and flavor.