Prepare: Soak candied fruit in rum for one night. Beat egg yolks with sugar until creamy. Heat heavy cream with coconut extract. Add to the foam mixture while stirring. Pour everything back into the frying pan and bring to just before boiling point, stirring throughout. Cool. Now fold in yogurt and candied fruit. Freeze in ice cream maker. Or freeze in small ramekins that have been rinsed to cool.
Just before serving: Arrange the ice cream in portions in glasses. Serve with ice cream bagels (purchased).
Tip: Use creamy natural yogurt for an even finer result!
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