How to hollow out lemon halves:

1. Cut each lemon in half, vertically. Using a paring knife, cut along the pith of the lemon. Then, using a melon baller or spoon, gently remove the pulp. Set the halves aside for the ice cream.
2. Reserve the pulp and strain for the lemon juice for other purposes.

For the ice cream:

1. In a chilled metal bowl, whisk heavy cream and vanilla with a hand mixer until soft, medium peaks form.
2. Add the sweetened condensed milk and carefully fold it into the cream.
3. Next, add the lemon curd, again carefully folding it into the mixture.
4. Fill the prepared lemon halves with the ice cream. Store the remaining ice cream in a freezer-tight container.
5. Wrap the lemons in cling film and store in the freezer for about 2 hours until ready. Serve with a garnish of mint. Enjoy!