Chill over ice. Pour the custard mixture into an ice cream machine and freeze according to directions. Add the peach mixture to the ice cream machine and continue to churn for 2 to 3 minutes until the peaches are incorporated to make a gelato with a somewhat chunky texture. Store in freezer until ready to serve. Chose a baking dish large enough to accommodate the peach halves, butter the bottom of the dish and pour in the syrup.
Slice peaches in half from stem to blossom and remove pit.
Place them in the baking dish to fit snugly. Mix the amaretti cookies, sugar, butter and egg yolk together. Crumble over top of peaches. Bake approximately 20 minutes or until peaches are tender and cookie mixture is toasted. Serve warm or at room temperature with peach gelato spooning some of the honey citrus sauce over the peaches and the gelato.