Chocolate Cherry Ice Cream Timbale - cooking recipe

Ingredients

8 cups vanilla ice cream
2 (3 oz) Cherry Ripe candy bars, coarsely chopped (or other candy bar of your choice)
1 cup candied almonds, coarsely chopped
2 oz pink marshmallows, coarsely chopped
2 oz dark chocolate, coarsely chopped
None None pink food coloring
1 1/4 cups heavy cream
3.5 oz white chocolate, finely chopped

Preparation

Soften ice cream in a large bowl. Stir in chocolate bars, nuts, marshmallows, dark chocolate and enough food coloring to tint the ice cream pink. Distribute between 8 - 8 oz molds. Cover with foil and freeze for 3 hours, or overnight.
Meanwhile, bring heavy cream to a boil. Remove from heat and add white chocolate. Stir until chocolate melts.
Turn ice cream timbales out onto serving plates. Drizzle with warm white chocolate sauce.