Directions

1. Combine 1 cup sugar, 1 cup water, vanilla extract, cardamom, cinnamon, and clove together in a sauté pan over medium heat. 
2. Bring to a simmer and add frozen peaches. Cook peaches in glaze until tender (approximately 3 min). Using a slotted spoon, gently remove peaches and set aside in a medium-sized bowl. 
3. Allow syrup to continue to simmer over medium heat until it has reduced by half. Remove from heat and strain contents through fine mesh strainer into bowl of peaches. Place bowl in refrigerator and allow to cool. 
4. Combine raspberries, remaining 1/4 cup sugar, and remaining 1/4 cup water together in a blender and blend on high until smooth. Reserve refrigerated in a covered container until needed.
5. Using a 4-oz. ice cream scoop, portion ice cream into individual bowls.
6. Top vanilla ice cream with 1/2 cup of glazed peaches. Finish with 2 oz. of raspberry sauce and serve immediately.