1 cup cream, 1 cup whole milk, 3 TBS sugar, 1/2 cup brandy, 1/4 cup rye whisky, 2 TBS sherry, 3 large eggs. Mix liquors together. Separate the eggs. Add eggs yolks and sugar to liquor mixture and beat until smooth. Add milk and cream, beating slowly. Beat eggs whites until stiff and fold into mixture. Let set in cool place for several days. Taste Frequently.
Because of the egg white foam you will start out with about 1 quart plus 1 cup. The air will dissipate in a day and you have 1 quart left. After several days of sampling there will only be a pint left.
This by the way is Geo. Washington's recipe, adapted. In his day rye was an un-aged whisky and high proof. The best approximation of the type of sherry he would have used is Lustau's East India Solera Sherry which has the complexity a sea voyage brought to the wine.
Want simpler? Won't be the same, but you can substitute 2 cups half-and-half for the milk and cream, substitute 3/4 cup bourbon for the brandy and rye, and substitute madeira for the solera sherry.