Lavendar Ice Cream with Texas Tarragon Red Wine Sauce

By akselden

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.