Lemon Verbena Ice Cream

Directions

Bring cream, milk, ¼ cup sugar, and lemon verbena just to boil in medium saucepan, stirring until sugar dissolves.

Remove from heat; cover and let steep 2 hours.

Whisk yolks and ¼ cup sugar in medium bowl.

Return cream mixture to boil.

Strain hot cream mixture; gradually whisk into yolk mixture.

Return custard to same saucepan.

Stir over medium-low heat until custard is thick enough to leave path on spoon when finger is drawn across and thermometer registers 180°F, 3 to 4 minutes (do not boil).

Immediately transfer custard to medium bowl.

Chill until cold, at least 2 hours.

Process custard in ice cream maker according to manufacturer’s instructions. Transfer to bowl.

Cover; freeze up to 3 days.