Put the honey into a saucepan and heat until the honey is very hot and runny.
Beat the egg yolks, then gradually add the hot honey, beating until the mixture is pale in color, thick and mousse-like.
Whip the cream, whipping in the whiskey one spoonful at a time.
Fold together the egg yolk mixture and the cream mixture.
Divide evenly between 8 ramekins.
Put the ramekins on a tray and into the freezer.
Cover and freeze until firm.