In a small, heavy skillet, heat honey.
Add almonds and cook until mixture is golden brown, about 5 minutes.
Spread mixture on plastic wrap, and allow to cool to room temperature.
Chop into small pieces either by hand or in blender.
In the top of a double boiler, beat eggs lightly, then gradually add honey, a teaspoon at a time.
Set over hot water and cook until thick, stirring with whisk or wooden spoon.
Remove from heat and cool.
Stir in chopped almond mixture, then fold in whipped cream.
Spoon into individual souffle cups or parfait glasses, and freeze for at least 4 hours.
When ready to serve, allow to soften at room temperature for 5 or 10 minutes.