Ingredients

• 6 free-range egg yolks
• 120g/4¼oz caster sugar
• 250ml/9fl oz full-fat milk
• 250ml/9fl oz double cream
• 30g/1oz pistachio paste
• 30g/1oz shelled pistachios
• roughly chopped
• 250g/9oz caster sugar
• 250ml/9fl oz fresh orange juice
• 1 vanilla pod
• split in half lengthways and seeds scraped out
• 100g/3½oz toasted flaked almonds
• 4 white peaches
• cut in half and stones removed
• 50g/1¾oz unsalted butter
• softened
• 150g/5½oz fresh raspberries

Directions

• For the pistachio ice cream
• whisk the yolks with 60g/2¼oz caster sugar in a large bowl until thick and creamy.
• Place the milk
• cream and remaining caster sugar in a pan and bring to the boil. Remove from the heat and mix in the pistachio paste
• stirring until dissolved. Pour the hot milk into the whisked yolks and stir well.
• Return the pistachio mixture to the pan and cook over a very low heat stirring constantly with a spatula until the mixture is thick enough to coat the back of a spoon.
• Cool the pistachio mixture
• then refrigerate for at least one hour. Strain the mixture into an ice cream maker and churn until frozen
• following the manufacturer's instructions. Mix in the chopped pistachios and freeze until required.
• For the peach melba and caramel and raspberry sauce
• place 150g/5½oz of the caster sugar into a heavy-based pan with three tablespoons of water. Heat gently until the sugar has completely dissolved to form a clear syrup. Turn up the heat and cook for about five minutes
• or until the mixture turns a light-caramel colour.
• Remove the pan from the heat and carefully stir the orange juice into the hot caramel (CAUTION: caramel gets very hot and it will splutter. Take care to protect yourself from splashes).
• Add the vanilla seeds to the caramel and stir. Set aside to cool and thicken slightly
• then stir in the almonds.
• Preheat the oven to 150C/300F/Gas 2.
• Using a mini-blowtorch
• blacken the peach skins all over. Peel off the skin by rubbing it with a clean cloth.
• Brush the peaches liberally with the butter
• then sprinkle with the remaining sugar.
• Place the peaches into a small roasting tin and spoon the caramel over them. Transfer to the oven and roast for 20 minutes
• basting the peaches with the pan juices from time to time.
• Remove the peaches from the oven
• add the raspberries and stir
• then return to the oven for ten minutes
• or until the peaches are softened
• but still retain their shape.
• Remove the tin from the oven
• cover loosely with foil and leave to cool - this helps the juices to gather in the bottom of the tin.
• To serve
• place the peaches and raspberries onto serving plates and drizzle over the caramel and raspberry sauce from the bottom of the roasting tin. Serve with a scoop of ice cream on the side.