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1
Score the bottom of each peach with a paring knife, making an X on the bottom of each.
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2
Combine the wine, water, sugar, and vanilla bean seeds and pod in a saucepan.
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3
Add the peaches and bring to a boil over medium-high heat.
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4
Reduce the heat to a gentle simmer and cook for 5 to 10 minutes.
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5
Remove the peaches from the syrup and cool slightly.
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6
Return the peach cooking liquid to high heat and bring to a boil.
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7
Reduce the mixture by half, about 15 minutes.
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8
Remove from the heat and set aside.
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9
Peel the peaches and halve each peach, removing the seed.
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10
Pour 1/2 cup of the reserved liquid over the peaches and refrigerate until well chilled.
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11
Combine the raspberries, 1/2 cup of the syrup, confectioners' sugar and lemon juice in a food processor and process until well pureed.
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12
Strain the raspberry mixture through a fine mesh sieve.
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13
Refrigerate until ready to serve.
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14
To serve, place 1 scoop of vanilla ice cream in each bowl.
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15
Top each serving with 1 peach half and drizzle the raspberry coulis over the peach.
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16
Garnish with fresh mint sprigs and serve immediately.
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17
Combine the cream and 1 cup of the milk in a large heavy saucepan.
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18
Scrape the seeds into the cream mixture and add the bean pod.
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19
Bring to a gentle boil over medium heat.
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20
Whisk the yolks and sugar in a medium bowl.
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21
In a slow and steady stream, whisk 1 cup of the hot cream mixture into the egg mixture.
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22
Gradually whisk the egg mixture back into the saucepan.
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23
Stir constantly over medium-low heat until the mixture thickens enough to coat the back of a spoon and reaches 170 degrees F on an instant-read thermometer, about 5 minutes.
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24
Strain through a fine-mesh sieve into a heatproof medium bowl.
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25
Stir in the remaining 1 cup milk into the ice cream base and cover with plastic wrap, pressing the wrap against the surface of the custard to prevent a skin from forming.
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26
Refrigerate until well chilled, at least 2 hours.
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27
Pour the chilled custard into an ice cream machine.
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28
Churn according to the manufacturer's instructions.
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29
Pack into an airtight container and freeze until ready to serve.
