Line a 9- by 5- by 3-inch loaf pan with parchment paper and coat with nonstick cooking spray.

In a medium bowl, whip cream with salt and vanilla extract, and reserve. In a small pot, combine sugar and honey and stir to combine. Use a spatula dipped into water to wipe down any sugar crystals that form on the sides of the pot. Secure a candy thermometer to the pot.

Add eggs to a thoroughly clean bowl of a stand mixer fitted with a whisk attachment. Whip on medium speed. Heat honey mixture over medium heat until it reaches 340°. Immediately pour into whipping egg mixture and whip on high speed until light and fluffy and bowl is no longer hot to the touch. This will take about 6 minutes. Fold reserved whipped cream mixture into egg mixture in 2 additions, just to combine. Pour into loaf pan and freeze for about 8 hours to set.

Once frozen, unmold by running a knife around the edges of the pan and inverting onto a plate. Sprinkle with toasted almonds, drizzle with honey and add dash a salt.