Lemon Verbena Ice Cream

About 1 quart (1l)

Since I'm in the people-pleasing mode, although I squirreled away a bunch of lemon verbena from my friend's shrub, you can probably find some if you ask friends, or at your local farmer's market or well-stocked grocers. You could equal parts fresh mint instead.

1 1/2 cups (10g) loosely-packed fresh lemon verbena leaves, rinsed & dried

1 1/2 cups (375ml) whole milk

1 1/2 cups (375ml) heavy cream

3/4 cup (150g) sugar

pinch of salt

6 large egg yolks

optional: a dried leaf of lemon verbana, to crumble in the just-churned ice cream, or a very-finely chopped fresh leaf