Glace à la Verveine

The basis for the very best homemade French ice cream is crème anglaise (vanilla custard sauce), often with some cream added halfway through the churning process. The creativity comes from the flavorings, which range from fresh peppermint, rose geranium, lemon balm, lemon verbena, and other garden herbs to such regional specialties as sweet, fresh cheese or toasted crumbs of Pain d’Épices, traditional in Burgundy. When the ice cream is accompanied by petits fours such as Madeleines, France