In a medium pot, scald the half and half, heavy cream, and ½ cup sugar.
In a large mixing bowl, whisk the egg yolks and ½ cup sugar together until pale yellow and slightly frothy. Then VERY SLOWLY, stream the hot milk mixture into the egg mixture (if you add it too quickly, the hot milk will scramble the eggs)
Once all of the milk mixture is whisked with the eggs, pour it all back into the pot, add the lemon zest, and heat over medium/low heat until thickens. You will know if thick enough once you dip a wooden spoon in it, drag your finger down the back of the spoon and see if the mixture stays divided or runs back together. Once it stays divided, its ready!
Strain through a fine mesh strainer and cool completely. This is your ice cream base.
Once completely cooled, pour into an ice cream maker and churn for 15 minutes, and then add the chopped berries.
Continue to churn for another 10 minutes or until thick.
Immediately spoon into the waffle cones, add sprinkles, and enjoy!