The ice cream* in my version is almond rather than the classic vanilla, for two reasons. Firstly, the flavour compounds of almond match those found in stone fruits such as peach, and so surreptitiously give each other a boost up the flavour scale, and secondly, however homemade vanilla ice cream might be, it doesn’t exactly leap off the menu and pull you in.
The raspberry sauce is nothing more than raspberries and a little sugar cooked to a pulp and strained through a sieve, allowing for the flavour of the raspberry to dominate rather than the sugar. The peaches are also poached in a sugar syrup, so a little sharpness from the raspberry evens things out nicely.
A not perfectly ripe peach would be preferable for poaching - being a little bit more robust in the first place makes them less likely to mush and keep their form once poached and peeled.
As all three elements are assembled and served cold, advanced preparation is crucial. The ice cream will keep for a good week (theoretically longer, although it will start to lose its flavour over time unless you have a few E numbers to hand), the raspberry sauce too can be kept refrigerated for several days and the peach, if making the day before, can be kept submerged in its poaching syrup.
*the ice cream recipe here is actually a parfait and as such you will need a sugar thermometer, however the trade-off is you don’t need to churn a parfait like you do an ice cream. You will also need an electric hand whisk.