1. In a water bath whisk the egg yolks with the sugar until smooth, the air mass. Sugar should be completely dissolved, and the mass thicken and become lighter. Usually takes 5 to 10 minutes. Remove from the heat capacity, add syrup, mix and allow to cool down the mass to room temperature.
2. Whip cream and gently using a Spatula mix with the yolks. Pour a lot of forms of ice cream, insert sticks and put into the freezer for at least 3 hours.