Lemon Balm-Lavender Ice Cream

Mix the cream with the lavender, lemon balm and half the sugar. Bring to a boil, then turn off heat and let steep for 20 minutes.

Whisk together the egg yolks and the remaining sugar until light and fluffy. Add the milk and salt and whisk to blend.

Add the milk-egg mixture to the cream and slowly heat, stirring constantly (do not let boil). Cook until the mixture becomes slightly thicker and coats the back of a spoon (5-10 minutes).

Strain the custard into a clean container. Cover and refrigerate for at least 4 hours or overnight.

Process in an ice cream maker according to manufacturer's directions.