In a large saucepan combine 3 cups of the half-and-half or light cream, the sugar, and eggs. Cook and stir over medium heat just until boiling. In a large mixing bowl beat cream cheese with an electric mixer until smooth; gradually beat in hot mixture. Cover and chill thoroughly.
Stir in remaining half-and-half, lemon peel, lemon juice, and vanilla. Freeze in a 4- or 5-quart ice cream freezer according to the directions. Ripen 4 hours. Garnish each serving with choice of fresh fruit, if desired. Makes about 3 quarts (24 servings).