(for around 8 scoops of ice cream)
25cl whole milk
5cl 2% milk
20cl 15% single cream
3 egg yolks
4 individual teabags of 'Verveine'
Place the ice-cream maker's bowl in the freezer for 12 to 24 hours. In a saucepan, heat the milks and single cream together on a low heat until it starts boiling. Outside of the heat, drop the 'Verveine' precious teabags into the saucepan and let it brew for 25 to 30 minutes. In a bowl, whisk the egg yolks together with the sugar until the mixing blanches and is slightly foaming.
Remove the individual teabags, and pour the 'milks/cream' blend infused with verbena into the 'eggs/sugar' mixing. Mix well. Pour the whole into the saucepan and heat it again on a low heat in order for the preparation to thicken slightly and until it coats the wooden spoon (Use your finger to check on the spoon: if the trace of your finger is visible, then it's ready!). Pour the whole into the bowl, leave it to cool at room temperature, then let it in the fridge for 24 hours. Blend the preparation using the ice-cream maker until it reaches the expected texture (about 30 minutes). Pour the ice cream into a container that is suitable for the freezer, sprinkle it with slivered nougatine or praline. To be enjoy immediately or to be kept in the freezer.