Lemon Verbena Ice Cream

Combine milk, half-and-half, lemon verbena, and sugar in a medium, heavy saucepan over medium-high heat.

Heat milk mixture to 180 or until tiny bubbles form around edge of pan (do not boil).

Remove from heat; let stand 2 minutes. Strain through fine sieve over bowl; discard solids.

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.

Pour yolk mixture and remaining milk mixture into pan. Cook custard over medium heat 5 minutes or until thermometer registers 160, stirring constantly.

Remove from heat; cool to room temperature.

Pour custard into freezer can of an electric ice-cream freezer; freeze according to manufacturer's instructions.