In a large heatproof bowl, whisk together the eggs and honey until well combined.

Place the bowl over a pot of simmering water, making sure the bottom of the bowl does not touch the water.

Continue whisking the egg mixture over the simmering water until it becomes thick and pale yellow, about 6-8 minutes.

Remove the bowl from the heat and let it cool to room temperature.

In a separate bowl, whip the heavy cream until it forms stiff peaks.

Gently fold the whipped cream into the cooled egg mixture until well combined.

Pour the mixture into a loaf pan or another container and smooth out the surface.

Cover the pan with plastic wrap or aluminum foil and freeze for at least 4 hours or overnight.

When ready to serve, remove the semifreddo from the freezer and let it sit at room temperature for a few minutes to soften slightly.

Slice and serve with your desired accompaniments.