In a medium saucepan, combine the heavy whipping cream, half and half, sugar and lemon zest. Bring to a simmer over low heat. Cook and stir until the sugar is dissolved, about 5 minutes. Cover and allow the mixture to steep for 10 minutes.

Uncover the saucepan and bring the mixture back to a simmer over low heat. Beat the egg yolks in a medium bowl. Slowly add about one cup of the hot cream mixture into the yolks, bringing the eggs up to temperature. Pour the yolk mixture back into the cream mixture and stir to combine. Continue to cook and stir the mixture until it just coats the back of a spoon - about 5-10 minutes. Transfer the mixture to a large bowl. Cover and refrigerate at least 8 hours or overnight.

Stir the lemon juice and sprinkles into the cold mixture. Freeze in a 4-5 qt. ice cream maker according to manufacturers' directions. Transfer to a lidded container and freeze at least 4 hours to ripen flavors before serving.