Prepare an ice bath to chill base.
Bring cream, milk and lemon verbena to a simmer over medium heat, remove and allow to steep for 20 minutes. Chill base in the ice bath and infuse for 8 to 24 hours.
In a non-reactive bowl, whisk together sugar, yolks, whole egg and salt. Bring base back to a simmer over medium heat. While whisking, slowly pour 1/4 of base into the egg mixture. Once well incorporated, whisk tempered egg mixture back into remaining base. Return to heat and while stirring, bring custard to 170 degrees or until it coats the back of a wooden spoon.
Quickly chill to 40 degrees and adjust with Meyer lemon juice and zest.
Churn custard in an ice cream machine until it reaches the consistency of “soft serve.” Pack and freeze homemade Meyer lemon ice cream for 2 hours until firm.