I love this ice cream blended into berry shakes, below, but it could also accompany roasted peaches or apricots. If you have extra lemon verbena, hang it upside-down to dry in a cool, dark place, then store in a jar and use it to make tisane.
If you prefer, you can make this ice cream with 1 cup of whole milk and 1 1/2 cups of heavy cream. Save the egg whites for making brown-butter financier cakes; they will keep in the fridge for up to a week, or in the freezer for several months. For more information on making ice cream, see my post on Dreamy Vanilla Ice Cream.
Timings are based on the shakes.
Nutritional values are based on one of two shakes.