Whip heavy cream to soft peaks. Set aside in the refrigerator. Scrape the vanila bean and put the seeds in with the yolks. Using a stand mixer, whip the yolks until pale yellow. Place honey and water in a pot and cook to 240 degrees. Be careful the honey will boil up. When the honey reaches 240 degrees, turn the mixer to a medium speed and slowly drizzle the sugar into the yolks. When sugar is completely added, turn the mixer to high speed and whip until cool. Fold in whipped cream. Serve with fresh berries or pound cake, etc.