Heat 1/2 cup sugar, 1 cup whole milk, 1 cup heavy cream and 1 TBL butter until just shy of simmering. Remove from heat.
With a mixer, beat 4 egg yolks and 1/4 cup sugar until it’s thickened and the color is very yellow. Continue beating the mixture and add the hot cream, in a very slow stream so you don’t cook the eggs by raising the temperature too quickly. When it’s all combined, return to heat and bring to 185 degrees. The mixture will be thick and coat the spoon. Pour through a strainer to remove any lumps.Chill in refrigerator.
Meanwhile, in a small saucepan, combine 1/4 cup sugar, 1/4 cup water and 1 TBL grated lemon rind and boil for 5 minutes. Remove from heat and add 1/2 cup Meyer lemon juice. Pour through a strainer to remove the rind (it’s bitter) and any pulp or seeds in the juice. Chill.
When the flavoring and custard are both thoroughly chilled, combine and process in an ice cream maker.
NOTE: I had only Meyer lemon juice and regular lemon rind. It worked very well.