Heat syrup to boiling point in small saucepan.
Beat egg yolks in a small bowl, then add about 1/4 cup of the syrup to the yolks.
Mix well and return mixture to hot syrup in pan.
Over low heat, beat mixture until it is thick and light in color.
Remove from heat.
Add salt to egg whites and beat stiff.
Fold into syrup mixture.
Chill for 1 hour.
Fold in whipped cream and vanilla.
Pour into individual molds or ice cube tray and freeze without stirring.
Remove from freezer and allow to stand at room temperature for 30 minutes before serving.