For the Blue Curacao Sorbet: In a saucepan, combine the sugar and water. Bring to a boil, reduce the heat to a simmer and cook until the sugar is dissolved. Remove from the heat and cool completely.

To the cooled simple syrup, add the coconut milk, lime juice, and blue curacao. Refrigerate until completely cooled. Process in an ice cream machine according to the manufacturer's instructions. Remove from the machine and freeze until completely frozen.

For the strawberry sauce: In a medium saucepan, combine the strawberries, sugar, vanilla, and lemon juice. Cook until the strawberries just begin to soften and break down. Remove from the heat and cool completely.

Place some vanilla ice cream in a tall parfait glass. Top with strawberry compote, blue curacao sorbet, and blueberries. Top with whipped cream and a sparkler. Garnish the rim of each glass with 1 strawberry and serve immediately.

Combine the cream, milk, and sugar in a medium, heavy saucepan. Scrape the seeds from the vanilla bean into the pan and add the vanilla bean halves. Bring to a gentle boil over medium heat. Remove from the heat.

Beat the egg yolks in a medium bowl. Whisk 1 cup of the hot cream into the egg yolks. Gradually add the egg mixture in a slow, steady stream, to the hot cream. 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. Remove from the heat and strain through a fine mesh strainer into a clean container. Cover with plastic wrap, pressing down against the surface to keep a skin from forming. Refrigerate until well chilled, at least 2 hours.

Remove from the refrigerator and pour into the bowl of an ice cream machine. Freeze according to the manufacturer's instructions. Transfer to an airtight container and freeze until ready to serve.

Yield: 1 quart