Crema reggina – Calabrian rum ice cream

2 egg yolks

150g of caster sugar

1 tbsp of cornflour, sifted

1 tsp vanilla extract

1 tsp red food colouring, or as needed (use a natural food colouring)

100g of dark chocolate, roughly chopped

4 tbsp of rum

250g of double cream

250g of whole milk

60g of mixed candied fruit