Prepare a custard with a quart of rich milk, a pint of cream, a pound of
sugar, and the yolks of eight eggs. Set it on the fire and stir
constantly until it begins to thicken; remove from the fire, and when it
is cold add three tablespoonfuls of brandy, one teaspoonful of vanilla,
one teaspoonful of almond extract. Put in the freezer, and when
partially frozen add a quarter of a pound of stoned raisins that have
been cooked a little in water to soften them, a quarter of a pound of
currants, a quarter of a pound of citron cut fine. Freeze smooth and put
in a mould and pack in ice and salt.