Lemon Verbena Ice Cream

• 1 cup heavy whipping cream
• 1 cup whole milk
• 1/2 cup sugar, divided
• 1/4 cup fresh lemon verbena leaves
• 7 large egg yolks

1. Bring cream, milk, 1/4 cup sugar, and lemon verbena just to boil in medium saucepan, stirring until sugar dissolves. Remove from heat; cover and let steep 2 hours.
2. Whisk yolks and 1/4 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 180u0b0F, 3 to 4 minutes (do not boil). Immediately transfer custard to medium bowl. Chill until cold, at least 2 hours.
3. Process custard in ice cream maker according to manufacturer's instructions. Transfer to bowl. Cover; freeze up to 3 days.

heavy whipping cream, milk, sugar, lemon verbena leaves, egg yolks

Taken from www.epicurious.com/recipes/food/views/lemon-verbena-ice-cream-243445 (may not work)