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Ingredients

• For the peaches:
• 4 ripe but firm peaches
• 2 cups water
• 10 leaves lemon verbena (optional)
• 3 fat strips lemon zest (removed with a vegetable peeler)
• Pulp and pod from 1/2 vanilla bean or 1/2 teaspoon pure vanilla extract
• 2 tablespoons crème de cassis, crème de framboise or Chambord
• Freshly squeezed lemon juice, to taste
• For the raspberry sauce:
• 1/2 pint fresh raspberries
• For the vanilla ice cream:
• 2 large eggs
• 3/4 cup sugar
• 2 cups cream
• 1 cup milk
• 1 1/2 tablespoons pure vanilla extract
• Lightly whipped cream, for finishing the sundae
• Fresh raspberries, for finishing the sundae (optional)
• Toasted sliced or slivered almonds, for finishing the sundae (optional)

Description

Serious Eats