Step 1Heat the cream, milk and lemon verbena in a saucepan until the temperature reaches 170 degrees, and the mixture is just starting to simmer. Remove from heat, cover and steep for 30 minutes. Strain out the lemon verbena.
Step 2Using an electric mixer, whisk the yolks with half of the sugar until the mixture is pale in color and a ribbon consistency.
Step 3Add the remaining sugar to the saucepan with the cream mixture and bring it back to a simmer, cooking until the sugar dissolves.
Step 4Slowly whisk in a third of the hot sugar-cream mixture into the yolks to temper, stirring constantly. Pour it all back into the pan and continue to stir until the mixture coats the back of the spoon. Pour into a bowl and set over a bowl of ice water until cool.
Step 5Refrigerate overnight. Freeze in an ice cream maker the next day according to the maker's instructions. Makes a generous quart.
Step 1In a large bowl, mix the flour, hazelnut flour, salt, cinnamon and brown sugar. Cut the butter into small chunks and incorporate into the flour mixture, leaving bits of butter visible in the crumbly dough.
Step 2Cover with plastic and let the dough rest in the refrigerator one hour. Divide the dough into eight portions and gently press into eight 4-inch round removable-bottom tart molds. Do not press too firmly or the crust will be tough.
Step 3Bake for 15 to 20 minutes or until golden brown. Set aside to cool.
Step 4Puree 1 pint of raspberries with the sugar. Spread the puree onto the hazelnut crust. Arrange the remaining raspberries on top and drizzle with the warm honey.
Step 5Serve the tarts with a scoop of lemon verbena ice cream and a drizzle of acacia honey.