In a Cuisinart (or blender) using pulse, finely chop pecans and almonds until they resemble grape nuts. Scrape sides and continue until a uniform mixture is achieved. In a large mixing bowl add nuts, and all ingredients in order. Fold until a uniform mixture is achieved. Chill for 4 hours.

Preheat oven to 375 degrees. On a greased baking sheet spread out dough mixture. Bake until golden brown in color. Remove from oven and lay pecan lace over bowl. Allow to cool.

When cool fill with 1 cup ice cream and 1/2 sliced peach. Garnish with vanilla bean and whipped cream.