To a chocolate cream ice, that made with eggs preferred, add when frozen a generous half pound of fruit - sultana raisins," cleaned currants, slices of citron and French candied fruit cut small. Cook until very tender in a heavy syrup, or let stand over night in Jamaica rum to cover, then drain and chill. When well mixed with the ice, put into a melon mould, lined with lady-fingers, and packing three parts of ice to one of salt. Let stand an hour. Serve with whipped cream, sweetened or with a sauce. The lining of lady-fingers may be omitted.