1. Put the egg yolks, honey, and vanilla in the small bowl of an electric mixer. Beat until well blended and very smooth.
2. Fold the egg-and-honey mixture into the cream.
3. Beat the egg whites with the salt until stiff but not dry and fold into the cream mixture. Fold in the nuts.
4. Pour into three ice cube trays and set in the freezer. When solid, remove and pack into a quart container.