Cherry Vanilla Ice Cream Bombe 

Ingredients:
3 pints vanilla ice cream, slightly softened
6 ounce jar Maraschino cherries
4 egg yolks
1/3 cup sugar
1/4 teaspoon nutmeg
1 cup heavy cream
1 1/2 cups fine crumbs of cream filled chocolate sandwich cookies (about 10 cookies)
11.75 ounce jar hot fudge topping


Directions:
1. Line 10 cup metal or glass bowl (about 8 inches wide) with aluminum foil, extending 2 inches over sides. Spread ice cream in 1 inch thick layer over inside of bowl, leaving about 6 inches hollow in center. Freeze about 1 hour.
2. Drain cherries, reserving 3 tablespoons juice. Coarsely chop cherries; set aside. In large metal bowl, whisk yolks, sugar, nutmeg and cherry juice. Place over large saucepan of simmering water. With electric mixer, beat yolk mixture until thick and temperature is 140 degrees; then cook beating, for another 3 minutes. Remove from heat; let cool.
3. In bowl, beat heavy cream until stiff peaks form. Gently fold into yolk mixture; then fold in chopped cherries. Spoon into center of ice cream. Freeze overnight.
4. Un mold bombe onto chilled platter. Coat with cookie crumbs. Return to freezer. Warm fudge topping as directed. Let cool to 90 degrees. Spread over bombe. Freeze 1 hour.
Per serving: 300 calories; 16 g fat; 4 g protein; 37 g carbohydrate; 1 g fibre; 165 mg sodium; 96 mg cholesterol.