Whip the heavy cream until it is thick and frothy (you don’t need an electric whisk, handheld will do fine. Just beat vigorously for about 5 minutes). Set aside.
Whisk together the eggs, egg yolk, honey and vanilla extract in a large bowl til it is a slick, yellow liquid.
Fold the egg yolks into the whipped cream. Add the pecans.
Pour the liquid into four individual ramekins (or one big bowl if it’s all for you, which is totally acceptable – I don’t know what kind of day you’ve had). Put in the freezer overnight. I’m talking a good 12 hour stretch because this bad boy takes a while to freeze. Gravity being what it is, those pecans are going to want to settle at the bottom so, a few hours into the freezing, you might want to remove it from the freezer and stir it up before returning and letting it solidify further.
To serve cut into chunks and drizzle with cocoa powder, more honey or toasted pecans. Go crazy and make a whole damn sundae!