Add cream, milk, sugar, mint, and salt to a saucepan. Warm everything over medium heat until steaming. Do not let the mixture boil. Remove it from the heat and let the mint infuse for 15 minutes.

Whisk the egg yolks in a separate bowl until smooth. Slowly add some warm cream while whisking constantly. This keeps the eggs from cooking too quickly. Pour the mixture back into the saucepan.

Cook the mixture over low heat while stirring constantly. It should become slightly thick and coat the back of a spoon. Do not boil the mixture. Remove it from the heat when it reaches the right texture.

Pour the warm mixture through a fine-mesh strainer. This removes the mint leaves and any cooked egg pieces. Stir in vanilla extract. Cool the mixture, then cover and refrigerate for at least four hours.

Add strawberries, sugar, water, mint, lemon juice and lemon zest to a blender. Blend until completely smooth. Taste the mixture and adjust the sweetness or lemon juice if needed.

Pour the strawberry mixture through a fine-mesh strainer if you prefer a smoother sorbet. Transfer it into a covered container. Refrigerate it for about one hour before churning for better results.

Pour the chilled herbal cream mixture into your ice cream maker. Churn according to your machine instructions. The mixture should become thick, creamy, and soft. Transfer it into a freezer-safe container.

Pour the chilled strawberry mixture into the ice cream maker. Churn until thick and scoopable. The sorbet should look smooth and icy. Transfer it into another freezer-safe container for firming.

Freeze both desserts for two to three hours. Let them sit at room temperature for several minutes before scooping. Serve the herbal ice cream and sorbet together for a beautiful contrast.