Instructions: Place the egg yolks and sugar in an electric mixer and beat until light and fluffy at least 10 minutes.

Add half of the sherry and rum and transfer the mixture to a bowl that will fit over a large saucepan of boiling water.

The water should not touch the bowl.

Whisk continuously until the mixture comes to the boil this will take at least 30 minutes.

Stir in the remaining sherry and rum and leave to cool.

If you are using an electric ice cream machine add the cream and churn.

If freezing directly in the freezer beat the cream to soft peaks fold into the mixture then freeze in a suitable container.

Serves 10

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