1/4 cup mixed finely chopped fresh herbs, such as basil, mint, lemon verbena
Lightly oil twelve 1/2-cup ramekins or have ready a 6-cup airtight container. In a large stainless-steel bowl, whisk the egg yolks with the sugar and milk. Set the bowl over a large saucepan with 1 inch of simmering water and whisk the mixture constantly over low heat until the yolks are fluffy and hot, about 10 minutes. Remove the bowl from the heat and continue whisking to cool the mixture slightly. Set aside and let cool to room temperature, whisking often.
In a large stainless-steel bowl, whip the cream to soft peaks. Using a rubber spatula, fold the cream into the egg-yolk mixture, then fold in the herbs. Spoon the custard into the prepared ramekins or the airtight container. Cover with plastic wrap and freeze until firm, at least 3 hours and up to 1 week.
To unmold, prepare a bowl of boiling hot water. Quickly dip each ramekin into the hot water and run a small, sharp knife around the frozen custard. Dry the ramekins. Invert the custards onto plates or bowls. Alternatively, scoop the custard onto plates or bowls. Serve.