Bowl 1: Beat egg yolks with sugar and 1/4 cup maple syrup or organic syrup until light and fluffy.
Heat remaining 1/4 cup maple syrup or organic syrup until boiling. Set aside.

Bowl 2: Beat egg whites until stiff; gradually add warm syrup.

Bowl 3: Whip cream into stiff peaks.

Combine content of all 3 bowls and fill individual serving dishes.

Freeze for at least 4 hours.