21/2 cups milk 1 cup heavy cream
1 cup sugar 1/4 cup rum 1/8 teaspoonful salt 1 cup candied fruit, cherries, pineapples, pears, and apricots
2 eggs
Cut fruit in small pieces, and soak two or three hours in brandy to cover, which prevents fruit from freezing; make a custard of milk, sugar, salt, and eggs; strain, cool, add cream and rum, then freeze. Fill a brick mould with alternate layers of the cream and fruit; pack in salt and ice and let stand two hours.
