Ingredients
- FOR SAUCE:
- 1 quart half-and-half or heavy cream
- 8 egg yolks
- 1 cup granulated sugar
- 2 tablespoons vanilla extract or
- 1/2 vanilla bean
- 1 cup fresh lavender leaves, washed
- and dried
- 2 cups dry red wine
- 1/2 cup granulated sugar
- 1 teaspoon black peppercorns
- 3 tablespoons fresh Texas tarragon or
- 1 1/2 tablespoons each fresh tarragon
- and mint
- FOR GARNISH:
- seasonal berries
- sweetened whipped cream
- 6 sprigs fresh lavender
Preparation
Step 1
In heavy saucepan, bring cream to a boil. Meanwhile, in large, stainless steel bowl, mix egg yolks, sugar and vanilla thoroughly to combine. When cream comes to boil, add it by small amounts, stirring continuously, to egg mixture; do not overcook eggs. Meanwhile, heat water in double boiler. Pour cream and egg mixture into double boiler. Heat over boiling water. Stir continuously until mixture coats back o f wooden spoon. Remove from heat and stir in lavender. Let sit 10-15 minutes. Place bowl containing mixture inside larger bowl filled with ice. Stir mixture until cool; strain. Finish in ice cream machine.
FOR SAUCE
In heavy saucepan, bring wine, sugar and peppercorns to a boil, stirring until sugar is dissolved. Remove from heat, add tarragon, and steep for 5 minutes. Strain
TO SERVE:
Put 2 or 3 scoops of ice cream in each bowl or goblet. Divide sauce among them, and garnish with berries, whipped cream and lavender.