Bring the syrup to the boil. Mix the egg yolks with the sugar until foamy and add to the boiling syrup, bring to the boil briefly. Take it from the stove and let it cool off.
Whip the whipped cream (it is also enough if it is whipped until it is half-stiff) and mix it with the cold syrup and egg yolk mixture. Then fill in the ice cream maker, if there is none, place in the freezer, but then stir every hour until the desired consistency is achieved.
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