Lemon Verbena Ice Cream

Bring
verbena, milk, cream, and 1/8 teaspoon salt
to a simmer in a small heavy saucepan over medium-low
heat, then remove from heat and let steep, covered,
30 minutes.

Strain thourough a fine-mesh sieve into a bowl, pressing
on and then discarding solids.

Whisk together eggs and sugar until combined, then
whisk in verbena mixture. Return mixture to saucepan
and cook over medium heat, stirring constantly with
a wooden spoon, until custard thickens slightly and
registers 175°F on an instant-read thermometer (do
not let boil).

Cool custard, stirring occasionally, about 30 minutes,
then chill, covered, until cold, at least 2 hours.

Freeze custard in ice cream maker, then transfer to
an airtight container and put in freezer to harden,
about 1 hour.