Easy Swiss Roll Ice Cream Bombe

For 6 servings
2 large strawberry jam Swiss rolls
90 ml (3 1/2 fl oz) sherry
whipped cream and fresh cherries to decorate

Ice cream
600 ml (1 pt) milk
600 ml (1 pt) double cream
1/2 tsp vanilla essence
2 whole eggs
4 egg yolks
175 g (6 oz) caster sugar

Preparation
1. Prepare ice cream: heat milk, add vanilla essence. Beat eggs, yolks and sugar until creamy. Whisk in milk and strain into clean saucepan. Heat slowly, stirring, until mixture thickens.
2. Whip cream to soft peaks. Fold into cooled custard. Pour into a freezer tray and freeze for 1 hour.
3. Slice Swiss rolls 1 cm (1/2 in) thick. Sprinkle with a little sherry and use 2/3 to line and 1.5 litre (2 1/2 pt) pudding bowl. Set aside.
4. Beat ice cream thoroughly with a fork. Spoon into the bowl and cover with remaining cake. Cover with cling film and press down gently.
5. Freeze for 2-3 hrs. Transfer to the refrigerator 15-20 mins before serving, decorate with whipped cream and fresh cherries.