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1
For the Blue Curacao Sorbet: In a saucepan, combine the sugar and water.
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2
Bring to a boil, reduce the heat to a simmer and cook until the sugar is dissolved.
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3
Remove from the heat and cool completely.
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4
To the cooled simple syrup, add the coconut milk, lime juice, and blue curacao.
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5
Refrigerate until completely cooled.
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6
Process in an ice cream machine according to the manufacturer's instructions.
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7
Remove from the machine and freeze until completely frozen.
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8
For the strawberry sauce: In a medium saucepan, combine the strawberries, sugar, vanilla, and lemon juice.
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9
Cook until the strawberries just begin to soften and break down.
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10
Remove from the heat and cool completely.
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11
Place some vanilla ice cream in a tall parfait glass.
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12
Top with strawberry compote, blue curacao sorbet, and blueberries.
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13
Top with whipped cream and a sparkler.
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14
Garnish the rim of each glass with 1 strawberry and serve immediately.
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15
Combine the cream, milk, and sugar in a medium, heavy saucepan.
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16
Scrape the seeds from the vanilla bean into the pan and add the vanilla bean halves.
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17
Bring to a gentle boil over medium heat.
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18
Remove from the heat.
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19
Beat the egg yolks in a medium bowl.
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20
Whisk 1 cup of the hot cream into the egg yolks.
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21
Gradually add the egg mixture in a slow, steady stream, to the hot cream.
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22
Cook over medium-low heat, stirring with a heavy wooden spoon, until the mixture thickens enough to coat the back of a spoon, about 5 minutes.
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23
Remove from the heat and strain through a fine mesh strainer into a clean container.
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24
Cover with plastic wrap, pressing down against the surface to keep a skin from forming.
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25
Refrigerate until well chilled, at least 2 hours.
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26
Remove from the refrigerator and pour into the bowl of an ice cream machine.
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27
Freeze according to the manufacturer's instructions.
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28
Transfer to an airtight container and freeze until ready to serve.
