In a heavy saucepan, combine the milk, cream and ¾ cup of sugar, bring to a simmer.
Whisk together the egg yolks and remaining ¼ cup of sugar.
Remove the milk mixture from the heat and add a little to the egg yolk mixture (to warm it up), whisking constantly to keep the yolks from curdling.
Once warm, pour the egg yolk mixture into the hot milk, whisking the milk constantly as you pour.
Return the custard to the stove and cook it over low heat, stirring constantly with a wooden spoon until it thickens enough to coat the back of the spoon.
Strain the custard, stir in the herb purée and chill overnight.
Freeze in an ice cream maker according to the manufacturers instructions.
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