In a small saucepan, bring ¼ cup water and 1 tbsp honey to a simmer. Add the lemon verbena leaves, stir, then turn off the heat. Cover and steep for 10–15 minutes. Strain and cool.

In a blender, combine milk, cream, honey, vanilla, lemon zest, and salt. Add in the cooled lemon verbena syrup. Blend briefly to mix. Pour into a Ninja Creami pint container, seal, and freeze for at least 24 hours.

Place the frozen pint into the Ninja Creami and use the Lite Ice Cream or Sorbet setting. Respin as needed until the texture is creamy and scoopable.

Scoop into bowls and garnish with a few lemon verbena leaves, a drizzle of honey, or a dusting of lemon zest. It’s light, elegant, and refreshingly herbaceous. 🍋 Want to add texture? Top with crushed lemon shortbread cookies or toasted almonds!