Caramel semifreddo

Makes 2 litres

3	Eggs (Main)
2	Eggs, Extra, yolks only
1 tsp	Pure vanilla extract
1 cup	Brown sugar
2 cups	Cream
1 ½ cups	Caramel sauce
1 side	Waffle cone, to serve
1 to serve	Almond biscuit

Salted maple pecans

1 cup	Fresh pecans (Main)
1 Tbsp	Maple syrup
2 Tbsp	Icing sugar
½ tsp	Sea salt flakes

Directions

1. Place eggs, extra yolks, vanilla and sugar in a heatproof bowl. Place over a saucepan of simmering water and, using a hand-held electric mixer, beat for 6-8 minutes or until thick and pale.
2. Remove from heat and cool slightly. Whisk cream until stiff peaks form. Gently fold through egg mixture until well combined. Add caramel and use a knife to swirl through mixture.
3. Pour into a 2 litre-capacity metal tin and freeze for 6 hours or overnight.

To make salted maple pecans, preheat oven to 180C. Place the pecans, maple syrup, icing sugar and salt in a bowl and stir until sugar is dissolved. Spread out on a baking tray lined with baking paper and bake for 15 minutes or until caramelised. Cool. Scoop the semifreddo into cones and serve with the pecans and almond biscuits.