Advocaat:
In a large bowl, whisk together the sugar, yolks and vanilla. Stream in the cream and whisk until combined. Lastly, stream in the rum and whisk until combined.
Strain through a fine mesh sieve into a jug and pour into sterilised glass jars or small bottles and keep refrigerated for up to 2 months.
Snowball sundae:
Dollop a spoonful of whipped cream in the base of a small dessert dish or ice cream coupe. Place a scoop of lemon sorbet on top and pour over 20cl or so of advocaat. Finish with a generous sprinkle of crushed meringue and a grating of nutmeg, if using.