Whisk together the egg yolks and sugar until thick and turns pale yellow.
In a pan over medium heat, pour in the double cream, mascarpone cheese and vanilla extract. Stirring until well combined.
Add the herbs at this point if using.
Just before the cream mixture starts to bubble, take off the heat and slowly pour into the whisked egg yolks. Keep mixing until it has combined throughly.
Transfer the mixture into a clean pan. Cook over low heat, stirring constantly until it thickens enough to coat the back of a spoon.
Take off the hob and leave to cool. Pass the mixture through a sieve,discarding any hard bits that remain.
Add the fruit puree (if using) once the ice-cream mixture has cooled completely.
Transfer the ice cream into a container with a lid, or cover with cling film and place in the freezer.
Stir the ice-cream every 30 minutes to an hour, breaking down any ice crystals that may form. Cover and freeze until solid.
Serve and Enjoy!