1. In the bowl of an electric stand mixer, beat cream on high until stiff peaks form (2 min.). Transfer to a bowl; refrigerate to keep cold.
2. In a small saucepan over medium-high heat, bring ¾ cup syrup to a boil for 2 min.
3. In the mixer bowl, beat egg yolks on high until pale yellow (1-2 min.).
4. With mixer running, add hot maple syrup in a slow, steady stream; slowly stream in melted butter.
5. Continue mixing until mixture has cooled to room temperature (about 5 min.).
6. Gently fold in whipped cream; stir in nuts.
7. Scoop mixture into a 5x10" loaf pan; cover tightly with plastic wrap and freeze until firm (at least 4 hrs. but can be stored in the freezer for up to 1 week).
8. To serve, heat caramel in a small microwave-safe dish until loose but not too hot (about 30 sec.); stir in remaining syrup and set aside.
9. Wrap a warm towel around loaf pan; rub the sides to release the semifreddo and invert onto a serving platter.
10. Run a sharp knife under hot water; carefully dry with a towel. Use warm knife to slice semifreddo into individual servings.
11. Drizzle each slice with a bit of maple caramel; sprinkle with salt and more nuts to taste.

Find It!

• Find Kowalski's Classic Caramel Sauce near the ice cream toppings.