Combine 2 1/4 cups whipping cream, evaporated milk, and sugar in a heavy saucepan over medium heat. Bring to a simmer, stirring occasionally; remove from heat. Gradually whisk about one-fourth of warm milk mixture into egg yolks; whisk into remaining hot mixture. Cook over low heat, stirring constantly, 5 to 7 minutes or until mixture coats the back of a spoon. Remove from heat; pour through a wire-mesh strainer into a large bowl. Stir in remaining 1 cup whipping cream, lemon rind, juice, and extract; cover and chill 1 hour.
Pour into freezer container of a 4-quart ice-cream maker. Freeze according to manufacturer's instructions. (Freezing instructions will vary among manufacturers.) Spoon ice cream into an airtight container, and freeze until firm. Serve with Ginger Biscotti.