8 ounces (240 g) dried fruit, finely chopped
¾ cup (175 ml) brandy, Maraschino, or any fruit liqueur
½ vanilla bean
2 cups (500 ml) heavy cream
1 cup (250 ml) milk
6 egg yolks
2 ounces (60 g) sugar
1 ounce (30 g) ground almonds
1. If the dried fruit includes glacé cherries, large raisins, or other large fruits, chop them into smaller pieces. Pour the brandy over them and leave to soak overnight.
2. Split open the vanilla bean lengthwise and scrape out the tiny seeds into the cream along with the outer bean. Bring cream and milk to a boil in a saucepan.