VANILLA ICE CREAM:
1-1/2 cups milk
1 cup heavy cream
4 egg yolks
1/2 cup sugar
1 teaspoon vanilla

MERINGUE SHELLS:
2 egg whites
1/4 teaspoon cream of tarter
6 tablespoons sugar
2 tablesppons powdered sugar

RASPBERRY SAUCE:
1-1/2 cups raspberries, fresh or frozen and thawed
1/2 cup raspberry jam
1 tablespoon Kirsch or orange juice

PEACHES:
6 peach halves, canned in juice, drained
6 tablespoons Kirsch (optional)

In medium saucepan, heat milk and 1/2 cup of the cream over medium heat until scalded.

In medium bowl, whisk together 3gg yolks and 1/2 cup sugar. Slowly whisk 3/4 cup of scalded milk mixture into yolks; whisk back into pan. Cook, stirring constantly over medium heat, until mixture thickens slightly and coats back of spoon. Immediately pour into clean bowl; stir in vanilla.

Refrigerate, covered, about 4 hours. Whip remaining 1/2 cup cream to soft peaks; fold into chilled custard. Freeze in ice cream maker according to manufacturer's directions. Remove to chilled container; cover. Freeze 4 to 5 hours to ripen and firm.

Meanwhile, heat oven to 200. Line baking sheet with parchment paper. In medium bowl, beat egg whites at high speed until frothy; beat in cream of tarter. Continue beating to almost stiff peaks; beat in 2 tablespoons of the sugar and powdered sugar. Beat until stiff peaks form. Sprinkle with remaining 4 tablespoons sugar; fold into whites. Immediately spoon whites into 6 mounds on baking sheet. Using back of spoon, flatten slightly and form hollow in center. Bake 2 hours; turn off heat. Let cool in oven 30 minutes. Remove.

To make sauce: In blender or food processor, puree raspberries, jam and 1 tablespoon Kirsch. Strain to remove seeds.

If desired, in medium bowl toss peach halves with 6 tablespoons Kirsch; marinate about 30 minutes.

To serve, place 1 peach half, hollow-side up, in center of each meringue; add scoop of ice cream. Top with Raspberry Sauce.