Rediscovered this while looking for the Easter Bread recipe. It's kind of a cross between sherbet and vanilla ice cream, light and delicate. Don't be put off by the egg whites...they cook when you beat the hot syrup into them!

ANGELICA
1 1/2 c. sugar
1/2 c. water
2 egg whites
1/8 tsp. salt
1 tsp. vanilla (pure, the best you can find!)
1 1/2 pint whipping cream

Combine the sugar and water in a saucepan and bring to a boil. Cook until syrup spins a thread. Beat the egg whites in a bowl until stiff. Add the syrup slowly, beating constantly, then cool. Add vanilla. Beat the cream until stiff and fold into egg white mixture. Pour into a mold and freeze. Place alternate layers of Angelica and desired fruit or syrup in parfait glasses and garnish with candied violets.