Instructions: Cream egg yolks, sugar and vanilla until white.

Pour over boiling milk and mix well.

Pour into a saucepan and cook over low heat. Stir constantly until it thickens slightly, then remove from heat at once and allow to cool. Do not allow to boil.

Stir in the cream and sherry. Freeze in a shallow tray until it starts to set firm around edges.

Spoon out into a bowl and beat with an electric or rotary beater until light-textured and increased in volume.

Mash the bananas to a smooth pup. Stir the bananas into the mixture with the ground almonds.

Return to the freezer tray and freeze until firm.

Sprinkle with slivered almonds and decorate with banana slices to serve.

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