Let the milk come to a boil.
Beat the flour, 1 cupful of sugar and the eggs together, and stir into the boiling milk. Cook twenty minutes.
Add the gelatine, which has been soaking one or two hours in water enough to cover it. Set away to cool.
When cool, add the wine, sugar and cream. Freeze ten minutes; then add the candied fruit, and finish freezing.
Take out the beater, pack smoothly, and set away for an hour or two.
When ready to serve, dip the tin in warm water, turn out the cream, and serve with whipped cream heaped around.