Step 1

Put the egg yolks and maple syrup into a large mixing bowl and whisk using an electric hand mixer for about 5 minutes until moussey and aerated – when you lift the whisk the mixture should drop off and remain briefly visible (as a ‘ribbon’) on the surface. In another mixing bowl, whip the double cream with the orange juice to soft peaks (the peaks flop over when the beaters are lifted out), then set aside. Fold the cream into the egg mixture using a balloon whisk.

Step 2

In a third clean bowl and using clean beaters, whisk the egg whites to medium-stiff peaks. Fold into the egg and cream mixture, starting with a tablespoon, then adding the rest in 2 additions. Gently transfer to a freezerproof container, then freeze for at least 8 hours until solid.

Step 3

To assemble, take the ice cream out of the freezer 10 minutes before serving. Scoop into bowls or glasses and pour over a generous splash of bourbon. Serve with a twist of orange peel and, if you like, a maraschino or amarena cherry.