Hokey Pokey ice cream
A home made spin on a classic Kiwi flavour
Equipment
- ice cream churner
- double boiler (optional)
Ingredients
Vanilla bean ice cream
- 6 egg yokes large eggs
- ¾ cup (165gms) caster sugar
- 1 & ½ cups (375ml) thickened cream
- 1 & ½ cups (375ml) full fat milk
- 1 whole vanilla bean *substitute with 2 teaspoons vanilla essence
- 1 pinch salt
Hokey Pokey/ Honeycomb
- Nearly 1 cup (200gms) caster sugar
- 5 tablespoons golden syrup
- 2 & ½ teaspoons bicarb of soda *This is NOT the same as baking soda, you can not subsitute
Honey caramel
- ½ cup (125ml) honey
- ½ cup (100gms) tightly packed brown sugar
- 2 tablespoons butter
- 1 cup (250ml) thickened cream
- 1 pinch salt
Instructions
Vanilla bean ice cream
- Put water onto boil for double boiler if using
- Put milk and cream into a saucepan
- Carefully split your vanilla bean if using, scrape the inside and add both scrapped seeds and rest of the bean to your milk and cream mix
- Gently simmer on a very low heat for 15mins
- Beat egg yokes and sugar together in a medium bowl until pale. Slowly add your milk and cream, mixing well between editions
- Tip combined milk/cream/vanilla bean/egg/sugar mix into double boiler. Leave in whole vanilla bean for now. *you can use a regular saucepan but you need to watch in more closely to avoid overheating and scrambling the eggs.
- Cook over a low heat, stiring frequently until mix thickens and coat the back of spoon or spatular
- Take top of double boiler off and stand somewhere stable like a flat bottomed colander.
- Allow to cool for five minutes, then transfer to covered container and refrigerate overnight
- *make the honey caramel as you will need this before churning*
- If using a self refrigerating ice cream churner turn on ten minutes before using, otherwise take your freezer bowl out of the freezer at the last min.
- Stir ice cream base and remove vanilla bean. Pour into ice cream churner and churn until done, about 25mins.
- To assemble, take chilled container and layer churned ice cream with a good drizzle of honey caramel in alternating layers. *You can add pieces of hokey pokey/honeycomb at this point, but the moisture in the ice cream will make it partially to fully dissolve.
- Freeze overnight or until set.
Honey caramel sauce
- Add honey and brown sugar to a small saucepan
- Simmer on medium low until sugar dissolves and mix is a lovely golden colour
- Add butter and salt, stir until combined.
- Add cream and stir to combine. Simmer for 5 mins on low, stiring frequently until sauce thickens
- *to test if the sauce is thick enough add a teaspoon to a small bowl and put in freezer, then check if sauce is thick enough once cooled.
- Simmer for a further 10 - 15mins until sauce is thick enough for your liking
- Cool, place in a clean container and refrigerate until using it.
Hokey Pokey/ Honeycomb
- *Hokey Pokey/Honeycomb will react with air and disintegrate over time. Best to make the day of use. It will still taste good but will go sticky the longer its stored.
- Prepare all ingredients and lined heatproof dish with baking paper first
- Add sugar and golden syrup to a large saucepan
- Heat on low until sugar dissolves, stiring frequently.
- Turn heat up to medium and cook until mix is a lovely deep amber.
- *you can use a candy thermometer to try to get the mix to 156C but you can do it by look
- Working quickly add your bicarb to the hot sugar and stir quickly. You want to evenly distribute the bicarb without knocking out the air. Turn onto pre-lined tray immediately
- Leave for at least an hour until cool.
- Peel off baking paper. Turn hokey pokey/honeycomb over and tap with the back of a knife to break up.
- Store in a lined air tight container until needed.
To serve
- Remove ice cream from freezer. Scoop into bowls and top with good drizzle of honey caramel sauce and pieces of hokey pokey/honeycomb. Eat and enjoy, try to stop at just one scoop!
Notes
Ideally you need two nights to make this, but its worth it! The vanilla bean ice cream base should chill overnight, then once you have layered the churned ice cream with the honey caramel sauce it will need a further night in the freezer to set.
The honeycomb is best made the day of use as it will react with the moisture in the air and start to deflate and go sticky as soon as its made.