LA BOMBE ROSE
Source: Betty Crocker's Hostess Cookbook

2 quarts vanilla icecream
1/4 cup rose water
1/2 teaspoon ground nutmeg
red food coloring
1/4 cup finely chopped walnuts
1/4 cup finely chopped maraschino cherries
1 cup cream
1 tablespoon confectioners' sugar
red food colouring
crystallised violets or purple gumdrop flowers

Reserve 1 cup ice cream; soften remainder and stir in rosewater and nutmeg.

Spoon softened ice cream into 2 quart metal bowl or mold; freeze just until partially set.

Remove mold from freezer and with a spoon push ice cream to sides of bowl forming a hollow in centre about the size of large custard or coffee cup. Freeze until firm.

Soften reserved ice cream; tint pink with few drops red food coloring. Stir nuts and cherreis into tinted ice cream; spoon into hollow center of molded ice cream. Freeze several hours or until firm.

Shortly before serving time, whip cream with confectioners' sugar until stiff. Tint pink with few drips red food coloring.

Turn mold onto chilled platter. Dip cloth in hot water; wring out and place over top of mold just a few minutes. Fill decorators tube with pink whipped cream and decorate top of mold. Trim with crystallized violets or purple gumdrop flowers.