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1
Prepare the ice milk: heat milk and 3/4 cup sugar in a heavy pan until bubbles form around the milk edges, then remove from heat.
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2
Crush lemon verbena leaves in your fists.
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3
Add to milk; steep 5 minutes.
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4
Taste the mixture; add more leaves if desired.
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5
Strain and chill.
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6
Whip the egg whites to soft peaks, slowly add 2 tablespoons sugar and continue to whip until peaks are shiny.
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7
Whisk the egg whites into the milk mixture and pour into an ice cream machine.
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8
Freeze according to the manufacturer's instructions.
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9
Make the granita: in a pan, bring 3/4 cup water and 6 tablespoons sugar to a boil.
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10
Remove from heat and cool.
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11
Puree halved berries in a food processor; strain.
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12
In a bowl, mix together strawberries, sugar syrup and lemon juice.
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13
Taste and add more sugar or lemon juice if needed.
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14
Pour into a wide shallow container, and place in the freezer for an hour.
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15
Remove the granita and scrape the ice with a fork.
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16
Repeat every hour six times, until granita is fluffy and icy.
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17
To serve, toss quartered strawberries with the remaining 2 tablespoons sugar.
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18
Let sit 5 minutes.
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19
Scoop lemon verbena ice milk into chilled dessert bowls, and sprinkle the strawberry granita over the top.
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20
Garnish with fresh strawberry slices.
