Lemon Verbena Ice Cream

Ingredients

• 3 large egg yolks 
• 1.5 cups half-and-half 
• 0.8 cup lemon verbena leaves 
• 0.5 cup sugar 
• 2.5 cups milk whole

Equipment

• bowl
• frying pan
• sauce pan
• whisk
• sieve
• kitchen thermometer

Directions

1. Combine milk, half-and-half, lemon verbena, and sugar in a medium, heavy saucepan over medium-high heat.
2. Heat milk mixture to 180 or until tiny bubbles form around edge of pan (do not boil).
3. Remove from heat; let stand 2 minutes. Strain through fine sieve over bowl; discard solids.
4. Place egg yolks in a large bowl; stir with a whisk. Gradually add half of hot milk mixture to yolks, stirring constantly with a whisk.
5. Pour yolk mixture and remaining milk mixture into pan. Cook custard over medium heat 5 minutes or until thermometer registers 160, stirring constantly.
6. Remove from heat; cool to room temperature.
7. Pour custard into freezer can of an electric ice-cream freezer; freeze according to manufacturer's instructions.