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French Vanilla Ice Cream
Prepare ice water bath. Scald milk, cream and vanilla bean; seeds and pod. Cover and steep for 5 minutes, bring mixture back to a scald. Place yolks, sugar and salt in a medium sized bowl and whisk together. Once liquid has returned to a scald, slowly temper milk into yolks using a whisk by adding ¼ of the mixture at a time to the yolks. Once tempered, return mixture to the pot and cook on low heat, stirring constantly with heat resistant spatula until mixture reaches 170-180?F, immediately strain and cool over ice immediately.
Once cooled, Freeze in ice cream machine according to manufacturer’s directions.

Raspberry Sauce
Place the cornstarch in a small bowl with 25g of the puree, whisk together to make a slurry. In a small pot, boil the remaining puree and sugar. Once the puree reaches a boil, stir the slurry into the boiling mixture and boil for one minute. Remove from heat and cool before using.

Poached Peaches
Place sugar, water and white wine in a medium sauce pot and heat to dissolve the sugar. Meanwhile, slice peaches in half and remove the pit. Once the sugar has dissolved, place the peach halves in the liquid and cover with a piece of parchment or cheesecloth and bring to a gentle simmer, keeping a close eye not to boil the mixture. Check the peaches after 10 minutes using a pairing knife or cake tester. The pairing knife should easily slide into the peach but have some resistance indicating it has reached the desired doneness. Remove peaches from the liquid and cool on an ice bath.

To Plate:
Using a pastry brush, brush the raspberry sauce up the side of wine glass.
Add poached peaches and a quenelle of vanilla ice cream.
Finish with a sugar nest. Serve immediately.