Cut the candied fruit into small dice and macerate them in a water glass of amber rum, adding the currants.
Meanwhile, prepare the ice cream:mix the sugar and the egg yolks, add the shot glass of white rum and the vanilla.
Put in the refrigerator for 1 hour then mix the ice cream with the maceration. Put back in the freezer for 2 hours.
Serve in individual cups.
Suggestions:serve with a hot chocolate sauce.
