1 tbsp. butter
1 c. chopped hazelnuts or filberts
1/4 c. candied green cherries, chopped
1 1/2 pt. vanilla ice cream, slightly softened
1 pt. chocolate ice cream, slightly softened
1 1/2 c. sugar
1/2 c. water
4 egg yolks
2 tbsp. light rum
3 c. whipping cream, divided

Melt butter in a shallow pan; sprinkle hazelnuts into pan tossing to coat with butter. Toast in a preheated 350 degree oven, about 10 minutes, stirring several times, until the nuts are richly golden. Set aside.

Lightly butter a 10-cup mixing bowl. Line wit foil, pressing foil smooth against side and leaving a 2-inch overhang all around.

Stir cherries into vanilla ice cream in a medium-size bowl. Spoon into foil-lined mold, shaping around edge to leave hollow in middle. Freeze 2 hours, or until firm. Repeat with chocolate ice cream to make a thin middle layer; freeze.

Meanwhile, combine sugar and water in a medium-size saucepan. Cook rapidly to 236 degrees on a candy thermometer. (A teaspoon of syrup will form a soft ball when dropped in cold water.)

In a medium-size bowl, beat egg yolks until light and fluffy. Slowly pour in syrup in a fine stream. Beat constantly at high speed of electric mixer until mixture is very light and thick. Cool slightly; beat in rum. Chill until completely cold.

In a medium-size bowl, beat 2 cups cream until stiff. Fold into chilled egg mixture; fold in hazelnuts. Spoon into hollow of ice cream mold; fold foil over top to cover. Freeze at least 6 hours or overnight.

When ready to unmold, beat remaining 1 cup cream until stiff in a medium-size bowl. Peel foil from top of mold; loosen around edge with knife and pull up on foil to loosen from bowl. Invert onto a serving plate; peel off foil. Attach a rosette tip to a pastry bag; spoon whipped cream into bag. Press out in rows of rosettes, spoke fashion, around mold. Cut in wedges to serve.