Beat egg yolks in the top of a double boiler until thick and lemon colored. Add warmed maple syrup and cook over boiling water until mixture coats a metal spoon,stirring constantly.(about 10 minutes)If adding gelatin, do it here. Set in a pan of ice water and stir until creamy and cool. Add vanilla or Amaretto. Beat egg whites until stiff, fold carefully into maple mixture. Whip cream, fold in. Pour into a mold and freeze, or, if adding gelatin, chill for at least 2 hours.

To unmold, remove from the freezer( if frozen) about 10 minutes before serving.

Serves 6 to 8.