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.