Lemon Verbena Ice Cream With Summer Berries And Cherries

• for the Lemon Verbena Ice Cream base
• 1 quart whole Milk
• 8 sprigs Lemon Verbena
• 1 pint Heavy Cream
• 2 teaspoons Vanilla Extract
• 1 cup granulated Sugar
• 12 Egg Yolks
• for the Macerated Berries and Cherries
• 1 cup Water
• 1 cup Sugar
• 1/2 teaspoon Chinese Five Spice
• 1 cup Blueberries
• 1 cup Raspberries or Salmonberries

1. Bring the milk to a boil, remove from heat, and steep lemon verbena till it releases it's intoxicating aroma, about 20 minutes.
2. Heat in a heavy gauged non-reactive 2 quart saucepan over low heat. Stir constantly, making sure you scrape the bottom in every nook and cranny. Keep heating till it thickens slightly.
3. Add heavy cream and vanilla and strain.
4. Ribbon egg yolks and sugar, then add strained milk.
5. Freeze according to your ice cream machine manufacturer's instructions.
6. note: if it curdles while cooking simply put in a blender and puree.
7. Bring the water, sugar and Chinese five spice to a boil.
8. Add Cherry halves and cool.
9. Add blueberries and raspberries, and let macerate for 30 minutes.
10. Put a spoonful of the berries on each plate, top with a scoop of lemon verbena ice cream and enjoy the guilty pleasures.

cream base, milk, lemon verbena, heavy cream, vanilla, sugar, egg yolks, cherries, water, sugar, spice, blueberries, raspberries

Taken from food52.com/recipes/29967-lemon-verbena-ice-cream-with-summer-berries-and-cherries (may not work)