Pecan Gelato with Praline Crust

To make the praline: combine the sugar, water, and light corn syrup in a saucepan and cook over low heat without stirring until the mixture turns a golden brown color

Add the pecan halves and continue cooking until the mixture is smooth and caramelized

Remove from heat immediately and spread onto a lightly greased surface to cool completely

Once cooled, break into pieces and place on a flat surface to crush with a rolling pin or meat mallet

In a separate bowl, whisk together the egg yolks and granulated sugar until well combined

Add the sugar mixture to the heavy cream (or sweetened condensed milk) and beat with an electric mixer at high speed for 8 minutes or until stiff peaks form

If using fresh heavy cream, beat until firm

Gently fold in the crushed praline pieces into the whipped cream mixture

Add the orange liqueur and stir in 3/4 cup of the praline crust

Pour into a 20cm diameter mold, cover with plastic wrap or aluminum foil, and freeze for at least 4 hours or overnight

Remove from freezer and decorate the sides with remaining praline crust and pecans as desired

Serve in 12 portions.