Using the whisk on a hand mixer, beat the egg yolks, sugar and vanilla seeds in a bowl for approx. 2 mins. until the mixture becomes lighter in colour, carefully stir in the wine. Beat the egg whites with the salt until stiff, add the sugar, briefly continue beating until the egg whites turn glossy. Carefully fold the egg whites and whipped cream into the mixture, transfer immediately to the prepared tin. Cover and freeze for approx. 6 hrs.
Bring the sugar and wine to the boil in a wide pan, without stirring. Reduce the heat and simmer, swirling the pan occasionally until a light brown caramel has formed. Remove the pan from the heat, add the nuts and cream, return the pan to the hob, simmer until the sugar has dissolved.