INGREDIENTS

2 cups whole milk
2 cups heavy cream
10 egg yolks
1 cup sugar plus ¼ cup sugar
1/4 cup water
1 cup chopped lemon verbena plus ½ cup

PREPARATION

Make simple syrup by placing ¼ cup sugar and ¼ cup water in heavy saucepan with 1 cup chopped verbena. Bring to boil until sugar is totally dissolved. Let steep on simmer for five minutes, strain and set syrup aside. Combine milk and cream in a heavy saucepan bring to just about boil but do not let it boil. Remove from heat and set aside for about an hour. Bring milk mixture back to simmer. Whisk egg yolks and ½ cup sugar in a mixing bowl and them mix eggs into saucepan. A double boiler helps to ensure that the milk product does not boil. Stir over medium low heat until the mixture thickens into a custard. Usually about 10 minutes. Cover and refrigerate until very cold. Mix pureed lemon verbena syrup in with the custard mix, add chopped verbena if desired and use ice cream maker according to instructions.