2 cups heavy cream
1 cup sugar
2 large ripe peaches pitted and peeled and pureed or mashed
1 cup water or peach nectar
½ cup tarragon plus 2 T chopped fresh tarragon
In a saucepan, place ½ cup tarragon, 1 cup sugar and 1 cup water and bring to a boil until the sugar is all dissolved. Let simmer for 5 more minutes to steep, take off heat set aside for 5 more minutes, strain tarragon and set simple syrup aside. In another heavy saucepan on medium heat, heat the cream until just about to boil but do not let it boil. Remove it from the heat and add the sugar. Mix the simple syrup and peach puree in with the cream until well mixed, set aside in refrigerator for about an hour. Add remainder of chopped tarragon and follow ice cream maker instructions.