Bring milk and whipping cream to a boil. Beat eggs, sugar, yogurt, egg yolks and lemon zest until smooth. Add the hot milk-whipped cream mixture to the egg mixture, stirring continuously, and boil on the water bath until it forms a rose (don’t do this: risk of curdling). Now strain everything together through a fine sieve and cool.
Add the chopped herbs and freeze in the ice cream maker.
Our tip: It is best to use fresh herbs for a particularly good aroma!
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