Herb cottage cheese ice cream, but which herb?

Without even having repotted herbs yet, one herb that I planted last summer resurfaced without ado. One problem: I don't know its name. Perhaps pineapple something. Was it pineapple sage? Duizendblad, you royal purveyor, can you help?
Anyway, 20 fresh leaves were picked -still immaculate before the onslaught of summer insects, and I impulsively got out the ice cream maker and Peter Bauwens' ice cream manual to make herb cottage ice cream.

Herb cottage cheese ice cream

20 freshly picked leaves of a green herb, well rinsed
1 tablespoon agave syrup (or any other natural fruit syrup)
2 tablespoons of fresh cream

Combine all three ingredients, and mix them. Put this extremely tasty and fragrant appareil (as the French say for anykind of preliminary mix) in the fridge for about 20 minutes.

Get the ice cream maker out of its winter burrow.

Combine the appareil with 250 g of white cottage cheese. Mix by hand, then pour over in the ice cream maker and make ice cream.

The result: very dense thick mix, really very much cottage cream still, as in my ice cream maker the result is merely rendering this mixture cold quickly, but imagine feeding this in small scoops to a table of four.