Beat egg whites with sugar until stiff and set aside.

Beat whip cream until peaks form. Add egg yolks and extract.

Combine whipped cream mixture with beaten eggs whites, mixing gently.

Spread onto lined cookie sheet. Freeze.

Dissolve sugar & jello in boiling water. Add juice and mix well. Freeze overnight.

Thaw filling for half an hour. Place in mixer and beat for three to four minutes.

Spread sorbet filling over ice cream. Freeze for three to five hours.

Roll up jelly-roll style, lifting paper while rolling.