Drain apricots, reserving 1 cup syrup.
Mix gelatin, sugar, syrup, and egg yolks.
Heat, stirring till mixture comes to boil.
Remove from heat.
Sieve apricots; add to gelatin.
Add lemon juice.
Stir in milk and cream.
Freeze firm in refrigerator trays.
Break in chunks; beat smooth.
Fold in egg whites.
Freeze firm in trays.