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Friday, September 18, 2009

Homemade Hokey Pokey Ice Cream

Aside from the US and Canada, the most hits on this blog are currently coming from New Zealand. In an effort to give a shout out to my Kiwi readers, I thought I'd cook up something from their homeland.

My long-time friend and current roommate, Wren, is moving out this weekend, and I wanted to do something extra special for her. She’s a self-proclaimed Kiwi, having lived in New Zealand for about 18 months while serving a mission for the LDS church.

Whenever she talks of New Zealand, she gets a sparkle in her eye and a twinge of nostalgia in her voice. On several occasions, she’s mentioned the magic that is Hokey Pokey Ice Cream - vanilla ice cream with bits of sponge-y toffee goodness mixed in. A quick Google search yielded what appeared to be quite a simple recipe. Several phone calls to local import stores helped me locate golden syrup, and within just a few hours I had everything I needed to make this delectable treat.





(I made 2 quarts of ice cream, and therefore tripled the toffee recipe).

Hokey Pokey Ice Cream

15 Tbs. sugar
6 Tbs. golden syrup
3 tsp. baking soda



Bring sugar and golden syrup to a boil slowly, stirring constantly. Simmer over very low heat for about 4 minutes, stirring occasionally, until a deep golden-brown color. Be careful not to allow it to burn. It’ll look something like this:



Remove from heat, add baking soda. Stir quickly until mixture froths - pour at once into a well greased shallow tin. Here’s some frothy hot sugar:



Allow to cool, break up (for ease in breaking, place in a plastic bag and use a rolling pin).



Store in air-tight jars.

Vanilla Ice Cream

4 large eggs
1 ½ cups sugar
4 cups heavy whipping cream
2 cups milk
4 tsp. vanilla extract

Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes.

Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream, milk, and vanilla and whisk to blend.

Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions.

Mix the broken toffee bits into the softened ice cream, then transfer to the freezer to set. Enjoy!





9 comments:

  1. This Kiwi in NZ thanks you mightily - I can send this recipe to my hokey pokey ice cream deprived sister (she's been living in England for 23 years)

    They do have an ice cream machine

    ReplyDelete
  2. Is there a recipe for Hokey pokey WITHOUT boiling?

    ReplyDelete
  3. aimee,
    do you use the kitchenaid stand mixer ice cream attachment to make your ice cream? i'm considering getting one but want to know what people think about it.

    this ice cream looks awesome!

    ReplyDelete
  4. The cream is really delicous and combine it with another kind of ingredients will produce a great flavour. It drives me crazy, and i love to spend time with my friends and i like to prepare some cakes with too much cream and the result is happy friends.

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    ReplyDelete
  5. This is absolutely amazing i am 11 and this recipe was simple and i loved making it the sweet flavour of the honeycomb goes great with the creamy taste of the vanilla ice cream. I will be making this again soon

    ReplyDelete
  6. As a chef of a restraunt i made this and the flavour of this are mouth watering it is just amazing and i am recomending it to everyone.

    Please visit my website the restraunts name is enzos

    ReplyDelete