Grate rind from 2 lemons.

Slice the 2 lemons in half and juice them.

Combine lemon rind, lemon juice, and sugar in a bowl.

Stir until sugar dissolves completely.

Pour the lemon mixture into a chilled ice tray or shallow pan.

Slowly add half and half to the mixture.

Stir constantly until well blended.

Freeze the mixture for 2 hours, or until solid.

Cut the remaining 4 lemons in half lengthwise, removing juice and pulp (save for another purpose).

Fill each lemon half with the lemon cream.

Serve at once, garnished with mint sprigs.