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    coco-cherry ice-cream timbale


    Source of Recipe


    cook book


    Recipe Introduction


    a great and simple dish to make. Try it yourself.


    List of Ingredients


    • 2 litres (8 cups) vanilla ice-cream
    • 2 x 85g cherry ripe bars, chopped coarsely
    • 1 cup (140 g) vienna almonds, chooped coarsely
    • 50g ink marshmallows, chopped coarsely
    • 50g dark chocolate, chopped coarsely
    • pink food colouring
    • 300ml cream
    • 100g white chocolate, chopped finely


    Instructions


    1. Soften ice-cream in large bowl; stir in cherry ripe bars, vienna almonds, marshmallows, dark chocolate and enough colouring to tint the ice-creampink. Divide mixture amoung 8 1-cup (250ml) moulds. Cover with foil; freeze 3 hours overnight.
    2. Place cream in small saucepan; bring to 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.


    Final Comments


    tip: Use good quality ice-cream; actual varieties of ice-cream differ from manufacturer to manufacturer depending on the qualities of air and fat incorporated into the mixture.
 

 

 

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