2 tbsp. chopped candied cherries
2 tbsp. chopped candied ginger
2 tbsp. chopped candied pineapple
2 tbsp. raisins
2 tbsp. currants
2 tbsp. chopped mixed candied peel
2/3 c. dry red wine
2 c. whipping cream, whipped stiff

CUSTARD MIX:

2 c. milk
2 tsp. vanilla extract
1/2 c. all-purpose flour
1 c. extra-fine sugar (buzz reg. sugar in blender)
6 egg yolks

Combine milk and vanilla in small pan. Cook over medium heat to just below boiling. Combine flour and sugar in bowl, blending well. Add egg yolks and beat thoroughly. Pour milk slowly into flour mixture, stirring constantly with wooden spoon until well blended. Pour milk mixture into top of double boiler. Cook over boiling water, stirring constantly, until custard is thick and smooth. Cool to lukewarm.

Combine cherries, ginger, pineapple, raisins, currants and mixed peel in small bowl and pour the wine over the mixture. Let stand for 1 hour, then drain. Add the fruit mixture to the custard, then fold in the whipped cream until well blended. Place in a lightly oiled 8-cup souffle dish and freeze until hard.