Whisk egg yolks with 60g sugar until thick and creamy.
Boil milk, cream, and remaining sugar, then stir in pistachio paste.
Stir hot milk into yolks and cook over low heat until the mixture coats a spoon.
Chill mixture for one hour, churn in an ice cream maker, then fold in chopped pistachios.
Dissolve 150g sugar with 3 tablespoons of water and boil until light caramel color.
Carefully stir orange juice into the hot caramel.
Add vanilla seeds to the caramel, let it cool, and stir in almonds.
Preheat the oven to 150°C.
Blacken peach skins with a blowtorch and peel them using a clean cloth.
Brush peaches with butter and sprinkle with the remaining sugar.
Place peaches in a roasting tin, pour caramel over, and roast for 20 minutes.
Add raspberries and roast for another 10 minutes until peaches soften.
Remove from oven and cover with foil to let juices gather.
Drizzle sauce over peaches and raspberries and serve with pistachio ice cream.