Lemon Verbena Ice Cream

So decadent, but just one more bite can’t hurt…
1 ½ cups whipping cream  

1 ½ cups milk                     

2/3 cup sugar

3 egg yolks                                  

1 tsp vanilla extract   

1 tsp lemon extract

6-8 sprigs fresh lemon verbena (4-5 inches long)

In a heavy 2 qt saucepan or double boiler over medium-low heat, stir and heat the cream, milk and sugar until the sugar dissolves. Do not boil. In a small bowl, whisk the egg yolks lightly. While whisking, pour 1 cup of the hot cream mixture into the bowl, then pour the egg mixture back into the saucepan and place over medium low heat, Stir constantly with a wooden spoon (don't let the mixture boil, it could curdle) for about 8 minutes, or until it begins to thicken and coats the spoon. To test for doneness, dip a metal spoon into the mixture and run your finger across the back. The custard is done when your finger leaves a clear, clean trail. A candy thermometer should read 175 to 180 degrees. Remove the pan from the heat and stir in the vanilla and lemon. Stir the lemon verbena into the hot prepared ice cream base. Cover and bring to room temperature and them in the refrigerator for at least 4 hours (the longer it is refrigerated, the stronger the flavor will be). Strain out the lemon verbena leaves.  Pour the mixture into an ice cream maker and freeze according to the manufacturer's instructions.