Grill the almonds in a preheated oven at 160°C and toast until golden brown.
Poach the peach
Combine all ingredients for the syrup in a saucepan and boil for 5 minutes.
Meanwhile, score the peach skin, bring some water to the boil, and blanch for 30 seconds. Transfer to iced water and peel the peaches.
Place the peeled peaches into the syrup and simmer for 20 minutes until soft but not mushy. Let the peaches cool down in the syrup.
Make the purée
Mix the raspberries and the icing sugar in a bowl to a purée.
Pass the mixture through a thin mesh sieve and refrigerate.
Finish
Spoon the fresh raspberry purée on a plate and place a halved peach on top. Place 1 scoop of vanilla ice on the peach and sprinkle a lot of toasted almonds on top.
Garnish with some fresh raspberries and a sprig of mint.
Notes
You can choose not to flavour the syrup and leave the cinnamon and anise start out.