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Hokey Pokey Ice Cream
Author:
Dini K.
Print Recipe
Ingredients
1
cup
of full cream milk
3
cups
half and half or pouring cream
6
yolks
100
g
sugar
1
tbsp
vanilla extract or seeds from 1 vanilla pod.
Instructions
In a bowl whisk the egg yolks and sugar until the mix becomes frothy.
Add the milk and whisk more to mix well.
Heat the milk and egg mix on low-medium heat while stirring/whisking every few minutes.
As the milk mix heats up, start whisking continuously to prevent the eggs from curdling.
Heat the milk mix until the custard thickens and is able to coat the back of a spoon. You should be able to swipe a clean path with your finger.
Stir in the rest of the half and half and leave it in the freezer to chill for at least a few hours or in the fridge overnight.
Churn according to your ice cream maker's instructions.
Mix in 1 recipe of Crushed Hokey Pokey (Recipe above) during the last few minutes of churning.
Transfer the mix into a container and return to the freezer to completely harden.
No Ice-Cream machine? No problem!
Transfer the custard into ice cube trays and let it freeze.
Transfer the "Custard Ice Cubes" into a Food Processor or an ice crushing blender and process until it resembles ice cream.
If the custard starts to melt too much transfer it into a container and refreeze for a few hours and process again.
Transfer the ice cream into a container and stir in the crushed Hokey Pokey and return to the freezer for a few hours to completely harden.