Wash lemons and pat dry. Slice top off of one end. Use a paring knife to carve around the white pith at the top. Then use a small spoon to scoop out everything inside. Place into a high powered blender and blend on high until completely smooth. About 1-2 minutes. Then strain through a fine mesh sieve into a large mixing bowl.

Use spoon to scrape out insides of lemon until smooth. Rinse and pat dry again. Place into zip top baggie or other freezer safe container and freeze lemon shells and lids until ready to serve.

Add cream, milk, sugar, vanilla and salt to lemon mixture. Whisk briskly until sugar is dissolved and you can't feel it's grainy texture on the bottom of the bowl. Cover and let chill in the fridge for two hours.

Place into ice cream maker and churn for 20-25 minutes. Transfer to a freezer safe container and freeze for 4 hours or best overnight. If you don't have an ice cream maker, you can churn in the blender on medium speed for 5 minutes then transfer to freezer safe bowl. It won't be quite as creamy but will taste great and be a refreshing treat!