1. Sugar pour juice, put it on the stove, stirring, bring to a boil, away from the stove didn't go off, because the syrup can escape. On medium heat boil 5 min.

2. While the syrup cooks, whisk the whites (egg wash) with a pinch of salt in a stable foam.

3. The syrup is just boiling. Not stopping to whisk the egg whites, pour a thin stream of syrup. Don't be afraid, nothing is cooked and does not curdle. After all the syrup is poured in, continue whisking for 2-3 min. put them in the freezer or fridge to quickly cool whites.

4. When the proteins will be cooled, it will happen after 30 minutes, whisk the cream with the vanilla in a solid foam.

5. Mix chilled whites and whipped cream with a spatula. Then we shift our weight into the container, molds for ice cream (anyone that is) and put them in the freezer to harden, stir in the process of curing is not necessary! Or freezer for ice cream, so delicious ice cream will get faster.