orange honey syrup
1.Scrape bean seeds into a small bowl, reserve pod for another use, if desired. Add yolks and sugar; beat with an electric mixer until thick and creamy. Transfer mixture to a large bowl.
2.Beat cream in a small bowl with an electric mixer until soft peaks form; gently fold cream into yolk mixture.
3.Beat egg whites in a separate small bowl with an electric mixer until soft peaks form. Gently fold half of the egg white into cream mixture; fold in nougat, nuts, honey and remaining egg white.
4.Transfer mixture to a 14cm x 21cm loaf pan, cover with foil; freeze for about 3 hours or until just firm.
5.Meanwhile, to make orange honey syrup: Place ingredients in a small saucepan; bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes.
6.Stand semifreddo at room temperature for 10 minutes before serving with syrup.