Peach Praline Gelato

Praline

Combine sugar, water, and yeast in a saucepan and cook over low heat without stirring until the syrup reaches 240°F

Add pecans and continue cooking until the syrup turns golden brown

Remove from heat and pour into a lightly greased baking dish

Let it cool to room temperature and refrigerate until set

Break into small pieces, place on a smooth surface, and crush with a rolling pin

Gelato

In a bowl, beat egg yolks until they are well broken down

Add sugar and mix until combined

Beat in heavy cream until stiff peaks form

Fold in Curaçao liqueur and add three-quarters of the praline mixture

Pour into an ice cream mold

Cover with plastic wrap and freeze for 4 hours or overnight

Remove from mold, press the remaining praline to the sides, and decorate with a few peach slices.