Grind the sugar and almonds together. Whip the egg whites with salt to stiff dry peaks, add extracts, fold in remaining dry ingredients and then add butter. Bake at 325 degrees for 10-15 minutes.
Lemon Verbena Anglaise:
Scald milk with verbena and allow to steep up to one hour. Re-scald milk and temper into the whipped yolks, sugar and salt. Return mixture to pot and cook on low heat stirring constantly until nappe or 180 degrees. Strain mixture and chill on an ice bath.
Cook all ingredients until blueberries break down. Puree in blender until smooth. Chill for at least 8 hours. Freeze in ice cream machine based on manufacturer's directions.
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