Bombe Jamaica

Soak glacé fruit overnight in rum. Drain, reserving rum.
Beat eggs and sugar until thick and pale, then beat in hot cream and milk. Pour into a heavy-based saucepan and cook over low heat until mixture thickens and coats the back of a spoon. This will take 15 minutes (don’t try to hurry it, or you could end up with scrambled egg).
Strain, then stir in coffee (dissolved in 85 ml (1/3 cup) hot water) and 30-40 ml (6-8 tsp) reserved rum. Cover with waxed paper or clingwrap to prevent a skin forming. Chill in freezer.
Just before ice cream has frozen completely, beat mixture again. (Alternatively, freeze in an ice-cream maker.)
Whip cream until thick, then gently fold in macerated fruits. Chill in refrigerator.
Line a 1,5 litre (6 cup) metal charlotte mould, bombe mould or pudding bowl with two thirds of ice cream. Freeze until firm.
Fill up centre with fruit and cream mixture and top with remaining ice cream. Cover with waxed paper and freeze overnight.
TO TURN OUT: Dip base of mould in cold water to release bombe. Invert a serving plate over top of mould, invert and remove mould.
Decorate with cream swirls and coffee beans and serve, sliced.