1 (21 ounce) can fruit cocktail
1 cup heavy cream
2 eggs
1 pinch seasoning salt
1 cup white sugar
1 teaspoon grated lemon zest (optional)
1 1/2 cups boiling water
Prepare ice as directed for fruit cocktail and whisk in heavy cream, eggs, and seasoning salt. Add liquid to thickest possible form and add sugar, if desired. Pour into 3 quart mold and chill 3 hours, stirring occasionally. Molds must be completely cooled or they will be ruined. If any mixture is loose or in the mold, keep refrigerating.
FILL mold with cold water to cover completely. Fill to within 2 inches with reserved cream mixture. Fill entirely with frozen fruit cocktail. Chill 2 hours, gently shaking the candy.
Melt chocolate, if desired, before pouring over fruit cocktail. Chill 8 hours, gently shaking the candy.