Step 1

In a medium saucepan, warm the lemon verbena leaves with the milk, 1/2 cup (125ml) of the cream, the sugar, a pinch of salt, and a few swipes of grated lemon zest.

Step 2

Once warm, remove from heat, cover, and let steep for one hour. (For more flavor, you can let it steep in the refrigerator for up to 8 hours.)

Step 3

To make the ice cream custard, pour the remaining cream into a large bowl set in a larger bowl of ice water, and put a mesh strainer on top.

Step 4

Use a strainer or slotted spoon to skim the lemon verbena from the cream & milk mixture and squeeze the leaves to extract as much liquid as possible back into the saucepan, then discard them. Rewarm the lemon verbena-infused cream & milk.

Step 5

In a separate bowl, whisk the eggs together in a small bowl and slowly pour in the warm infusion, whisking constantly.

Step 6

Scrape the warmed egg yolks back into the saucepan and cook, stirring continuously with a heatproof spatula over medium heat, until the custard leaves a trail on the spatula when you drag your finger across it. (If using a thermometer, it should read about 175ºF, or 79ºC.)

Step 7

Immediately strain the custard into the bowl of cream. Stir until cool.

Step 8

Chill thoroughly. Squeeze a few drops of lemon juice into the ice cream base then freeze the custard in your ice cream maker according to the manufacturer’s instructions. When done, stir the finely-chopped dried or fresh lemon verbena leaves into the churned ice cream.