1 cup milk ½ cup fresh lemon verbena leaves or 4 teaspoons lemon zest ½ teaspoon kosher salt ¾ cup sugar 3 egg yolks 1 ½ cup heavy cream 2 teaspoon vanilla
Ginger Shortbread Crust
½ cup butter, softened 1 cup all-purpose flour ¼ cup sugar 2 tablespoon finely chopped candied ginger 1 teaspoon ground ginger ½ teaspoon kosher salt Herbs and edible flowers, such as lemon verbena, phlox, and/or roses
