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["SEMIFREDDO Line a 9x5"" loaf pan with plastic wrap, leaving a few inches of overhang. In the bowl of a stand mixer with the whisk, beat the yolks at med. speed til they begin to lighten in color, about 2 min. In a small, microwave-safe bowl, stir the honey into 1 1/2 t of water til dissolved. Microwave at high til very hot, about 45 sec. At low speed, slowly pour the hot honey into the yolks; increase to high and whip until pale & fluffy, about 8 min.", "", "Meanwhile, in a sm. saucepan, combine the sugar with 1/3 c of water and bring to a simmer, stirring til the sugar dissolves. Brush down the sides of the pan. Simmer over mod. high heat, undisturbed, til the syrup reaches 240 about; tilt the pan for an accurate reading.", "", "At med speed, pour the hot syrup down the side of the bowl into yolks; be careful to avoid the whisk. Beat at high til the mixture is very pale and thick and the bowl is no longer warm. Transfer the semifreddo base to a large bowl and wipe out the mixing bowl.", "", "In the mixing bowl, whip the heavy cream with the vanilla seeds to med-soft peaks. In 3 batches, fold the whipped cream into the semifreddo base til combined. Fill 1/3 of the pan with the semifreddo and smooth the surface. Freeze for 1 hr, til partially set. Refrigerate the remaining semifreddo.", "", "MAKE THE SORBET Fill a large bowl with ice water. In a sm pan, whisk the sugar with 1/3 c. water & corn syrup and bring to a boil, stirring to dissolve the sugar. Pour into a bowl and set over the ice water, whisking til cool. Whisk in the orange & lemon juices and stir til cold. Pour the sorbet mixture into an ice cream maker and process according to the manufacturers' instructions, until frozen but still spreadable.", "", "Spread the sorbet over the frozen semifreddo and smooth the surface. Freeze for 15 min. Top with a final layer of semifreddo, filling the pan. Lay plastic wrap on the surface & freeze 12hrs.", "", "Unmold onto a platter, cut with a hot knife & serve with the orange slices."]
