1 c. heavy cream
1 egg white
2 tbsp. each candied citrons, lemon peel, orange peel and angelica
1/2 c. sifted confectioners' sugar
1/4 c. minced maraschino cherries
2 tbsp. light rum or brandy

Chill in freezer a 2 quart melon mold. Beat milk, egg yolks and sugar in the top of a double boiler until frothy. Set over simmering water and heat and stir until mixture will coat a metal spoon and no raw egg taste remains; cool, mix in vanilla and almonds. Pour into refrigerator tray and freeze until mushy; spoon into a bowl and beat hard until fluffy; return to tray, cover, and freeze until creamy-firm but not hard. Pack firmly into melon mold, smoothing with the back of a spoon to form a thick, even lining.

Cover and freeze 1/2 hour. Then prepare filling: Whip cream with sugar until soft peaks form; beat egg white to soft peaks and fold into cream along with remaining ingredients. Spoon into center of melon mold, cover and freezer overnight. Unmold on a serving platter, loosening, if necessary, by rubbing a cloth wrung out in hot water over bottom of mold. Decorate, if you like, with candied cherries and angelica strips.