Name: Choc-cherry ice-cream timbale
Cook time: 12 min
Total time: 12 min
Yield: 8
Ingredients: 2 litre (8 cups) vanilla ice-cream; 2 x 85g cherry ripe bars, chopped coarsely; 1 cup (140g) vienna almonds, chopped coarsely; 50 gram pink marshmallows, chopped coarsely; 50 gram dark eating chocolate, chopped coarsely; pink food colouring; 300 millilitre cream; 100 gram white eating chocolate, chopped finely

Ingredients

2 litre (8 cups) vanilla ice-cream

2 x 85g cherry ripe bars, chopped coarsely

1 cup (140g) vienna almonds, chopped coarsely

50 gram pink marshmallows, chopped coarsely

50 gram dark eating chocolate, chopped coarsely

pink food colouring

300 millilitre cream

100 gram white eating chocolate, chopped finely

Method

1.Soften ice-cream in large bowl, stir in Cherry Ripe, nuts, marshmallow, dark chocolate and enough colouring to tint the ice-cream pink. Divide mixture among eight 1-cup (250ml) moulds. Cover with foil, freeze 3 hours or overnight.

2.Place cream in small saucepan, bring to the boil. Remove from heat, add white chocolate. Stir until chocolate melts.

3.Turn ice-cream timbales onto serving plates, drizzle with warm white chocolate sauce.

Cherry Ripe is a chocolate bar filled with coconut and glacé cherries. Use a good quality ice-cream actual varieties of ice-cream differ from manufacturer to manufacturer depending on the quantities of air and fat incorporated into the mixture. Almonds coated in a toffee mixture are called vienna almonds, scorched almonds can be used instead.
Note

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Ingredients

Method

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