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Hokey Pokey Ice-Cream - How to Make it Yourself
Hokey pokey ice-cream is loved by the residents and visitors to New Zealand.
The whipped cream, sugar and eggs produce a soft mousse-like texture to this the ice-cream that can be made by hand, without a churn and can be eaten straight from the fridge.
Adding honeycomb provides its unique flavor and many people enjoy the alchemic process of making honey comb at home.
Learn to make this special homemade ice cream with great recipes and lot of tips to ensure the recipes work, every time.
Hokey Pokey Ice Cream Recipe
The Hokey Pokey Honeycomb Recipe
- 4 tablespoons of sugar
- 2 tablespoons of golden syrup
- 1 teaspoon of baking soda
Line a moderate-size flat baking tray with non-stick baking paper. Place the golden syrup and sugar in a large saucepan or pot with a broad base.
Heat over low heat, while stirring constantly and bring the mixture to the boil. Then lower the heat to very low and simmer for five minutes stirring to ensure it doesn't burn.
Remove the saucepan from the heat and while stirring with a metal whisk add the baking soda. Keep stirring briskly until the mixture froths.
Quickly pour the frothing mixture onto the lined baking tray and let it cool down.
Once the hokey pokey honeycomb has cooled and solidified, break it into chunks and set aside.
There is a risk of getting burnt when mixing and pouring the hot sugar which can cause serious burns, so always supervise children carefully and take special care when handling the pot and baking tray.
Always use a very large, wide-brimmed very large saucepan or pot.
You will be surprised at how much the mixture will swell when you add the baking soda.
Most problems occur when the mixture overflow.
Always heat the mixture using a low heat setting and be patient so you don't burn the sugar.
The Homemade Ice Cream
- 500 ml cream
- 1 cup caster sugar
- 4 egg yolks
Using an electric mixer or food processor, beat the egg yolks and sugar in a bowl until the mixture is creamy with a silky pale color.
Using another bowl, whip the cream until soft peaks form and it is light and fluffy. Don't whip it too long or it will start to turn to butter.
Gently fold the egg yolk mixture into the cream.
Next, add chunks of hokey pokey and stir them into the mixture.
Pour the ice cream mixture into a 2 litre (1 quart) container with a tight fitting lid.
Freeze overnight or until firm and ready for serving.
Light, fluffy and mousse-like, Hokey Pokey ice-cream combines a soft ice cream texture with the delightful crunch of honeycomb bits and pieces.
It is a purely indulgent sweet and rich treat from the home of the long white cloud.
You can add dried fruit and nuts for each flavor and textural surprises.
Enjoy Your Homemade Hokey Pokey Ice-Cream!
© 2013 Dr. John Anderson