Whip the whites to a stiff froth. Put the sugar and water into a saucepan on the fire. Stir until the sugar is dissolved, then let it cook slowly, without touching, to the ball, or until a little dropped into cold water will form a ball when rolled between the fingers. Pour three tablespoonfuls of the boiling-hot syrup slowly onto the whipped whites, beating constantly. Add the flavoring. When the Italian meringue is cold, add the cream whipped to a stiff froth. Do not let any liquid that has drained from the cream go into the mixture. Mold and pack in ice and salt for four hours.