Wash the lemons and ginger pieces.

Grate the lemon using the large holes on the grater

Make the topping by adding 160 g of lemon rind, 30 grams of lemon juice, and 160 grams of sugar into a thick bottom pan. Heat up the mixture as you stir until all the sugar melts. Pour this mix into another container that is away from the heat, and allow to cool.

Juice the ginger until you have 250 grams of ginger juice. Place into a container, cover it, and place it in the fridge so that it does not oxidize and turn black

In a large mixing bowl add the egg yolks, cream, milk, sugar, and milk powder. Stir this until the sugar and milk powder has dissolved and the mixture is homogenous. 

Prepare an ice bath with a container inside. (if no commercial ice cream maker). This can be done by placing the drain stop in your sink and adding ice and salt into cold water.

Important step!! Heat the milk mix (using a ice cream mix pasteurizer) in a non stick pan while you STIR CONSTANTLY with a wooden or pastry spoon. Once the mix turns to a custard and can coat the back of the spoon (~ 70°C or 160°F) when you remove it from the mix,, quickly remove the liquid from the heat by pouring it in the container that is in the ice bath. (if you have a professional ice cream maker you can skip the ice bath/cooling  step).

Stir in the ginger and honey. Once the mixture cools, add it to your ice cream maker or allow it to sit overnight in the fridge.