Beat the egg yolks with the sugar, lemon rind and vanilla until smooth and thickened, then stir in the milk.
Cook over low heat, or in a double boiler, stirring constantly until the mixture thickens into a smooth custard.
Transfer to a cool bowl and place in the freezer.
While the mixture is freezing, stir several times to break up the ice crystals.
Chill a dessert mold or metal bowl with a rounded bottom.
Sprinkle the bottom with half the almonds, then line the inside with the frozen custard, leaving a large cavity in the center.
Return to the freezer.
Whip the cream into soft peaks, then stir in the candied fruit and the remaining almonds.
Fill the cavity with this mixture to the top of the bowl.
Cover with plasic wrap and return to the freezer to harden.
When ready to serve, lower the bowl into hot water for several seconds, then turn upside down on serving plate, lift off bowl and slice the ice.