Active Time

　　30 minutes

　　Total Time

　　4 1/2 hours

　　Heady lemon verbena lends an herbal, floral note to our summer pudding. Be sure to save this recipe for when you've found fresh verbena — dried just won't be the same.

　　

Ingredients

Makes about 1 1/2 quarts

　　1 cup packed fresh lemon verbena sprigs

　　2 cups whole milk

　　1 cup heavy cream

　　2 large eggs

　　3/4 cup sugar

　　Equipment: an ice cream maker

　　

Step 1

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.

　　

Step 2

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).

　　

Step 3

Immediately strain thourough a fine-mesh sieve into a bowl, pressing on and then discarding solids. Cool custard, stirring occasionally, about 30 minutes, then chill, covered, until cold, at least 2 hours.

　　

Step 4

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