Frozen Pudding

Directions

1. Cut the cherries and pineapple in small pieces and soak several hours in the sherry; scald the milk in a double-boiler, or over hot water, stir together the sugar and flour, add the eggs and beat until light and creamy; then add to scalded milk and cook until the foam disappears and custard is creamy.
2. Let this cool before adding cream; then freeze and when nearly frozen add fruit and wine.
3. This should stand several hours to ripen.