2/3 c. milk
1/4 c. sugar
2 egg yolks
1/2 tsp. vanilla
2/3 c. heavy whipping cream
1 tsp. chopped fresh lemon verbena leaves

Partially beat cream. Heat milk and sugar then pour onto beaten egg yolks, stirring constantly. Return to saucepan and heat on low until thickens. Strain. Add vanilla. Cool. Fold in lemon verbena and partially beaten cream. Pour into ice cube tray and freeze.