In a mixing bowl combine yeast, water and sugar. Cover and let stand 10 minutes until foamy.
Add the eggs, yoghurt, vanilla, zest and salt. Mix well. Mix in flour, 1/2 cup at a time, until a dough forms. Knead on a lightly floured surface 5-10 minutes, adding a little more flour if necessary, until soft but not sticking. Place the dough in an oiled bowl and cover with a damp cloth. Let rise 1 hour, or until doubled in size.
Preheat oven to 180 degrees C. In a bowl, toss together the candied fruit with the icing sugar. Punch down the dough then knead in the fruit until well mixed.
Shape the dough into a bowl and place on a baking sheet. Let rise another 30 minutes, covered with a damp cloth. Once risen, brush with melted butter and bake 45 minutes.
Let cool completely. When just about to serve, cut off the top and hollow out some of the inside. Fill with ice cream and place the lid back on.