Hokey Pokey Ice Cream

Course: Desserts, Ice Cream

Cuisine: Australasian, Australia, New Zealand

Prep Time: 1 25

Cook Time: 40

Inactive chilling time: 1

Total Time: 1 2 5

Servings: servings (½ cup)

Calories: 246kcal

Author: Dini Kodippili

Hokey pokey ice cream is a New Zealand classic and such an indulgent treat! Classic vanilla ice cream with crunchy bits of deliciously addictive honeycomb toffee swirled throughout.

INTERMEDIATE - This ice cream has two components, and they are both easy. The vanilla ice cream base is very easy. However, please take care when making the honeycomb toffee, as it involves working with caramel.

US‌ ‌based‌ ‌cup,‌ ‌teaspoon,‌ ‌tablespoon‌ ‌measurements.‌ ‌‌Common‌ ‌Measurement‌ ‌Conversions‌.‌ ‌‌Weight‌ ‌measurements‌ ‌are‌ ‌recommended‌ ‌for‌ ‌accurate‌ ‌results.‌ ‌

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Ingredients

Hokey pokey / honey comb candy

100 g white sugar ½ cup
80 g golden syrup you could use corn syrup or molasses instead ¼ cup
½ tbsp white vinegar
60 mL water ¼ cup
1 tsp baking soda

Ice cream base

360 mL full cream milk 1½ cups
360 mL heavy cream 1½ cups. 35% fat
4 yolks from large eggs
50 g white sugar ½ cup
80 g golden syrup replace with white sugar if you can't find this. About ¼ cup
¼ tsp sea salt
1 tbsp vanilla extract or seeds from 1 vanilla pod.
Chopped hokey pokey recipe above

Instructions

Honeycomb toffee

Prepare a sheet pan by lining it with parchment paper or silpat. Keep the sheet pan on a heat resistant surface that will not crack in high heat.
In a medium saucepan (the saucepan needs to be large as the sugar will expand) place the sugar, water, golden syrup and vinegar. Stir to ensure that all the sugar is saturated with the water and mixed with golden syrup.
100 g white sugar, 80 g golden syrup you could use corn syrup or molasses instead, ½ tbsp white vinegar, 60 mL water
Heat the sugar mix over medium or medium-high heat. Make sure not to stir the mixture during the cooking stage to prevent the sugar recrystallizing. To mix and evenly melt the sugar, swirl the pot freqently.
When the sugar is almost all dissolved, brush the sides of the pot with a pastry brush dipped in cold water to dissolve the sugar crystals on the side of the pot. Do NOT stir the sugar syrup.
When the sugar syrup comes to a boil and all the sugar has dissolved, clip a candy thermometer to the side of the pot.Heat the sugar mixture until it reaches 300°F / 150°C. Swirl the pot as you heat the sugar to make sure the syrup is evenly heating (check several spots in the syrup with the candy thermometer to make sure it's evenly heating).
You can use an oven mitt for whisking the sugar base in the following steps, if you like. When the sugar syrup reaches 300°F, remove the pot from the heat and immediately add all of the baking soda and whisk to mix. This will cause the sugar mixture to expand and become foamy.
1 tsp baking soda
As soon as the baking soda is thoroughly mixed in and the mixture has expanded, scrape the honeycomb mixture into the prepared pan.
Allow the mixture to harden for a few hours. Once the candy is hardened, remove it from the pan and peel off the parchment paper. Place it on a cutting board.Use the tip of a sharp knife to break the honeycomb into small uneven pieces.

Ice cream base (Make the base the day before)

In a bowl whisk the egg yolks, salt, sugar, golden syrup and vanilla until the mix becomes pale and thick.
4 yolks, 50 g white sugar, 80 g golden syrup, ¼ tsp sea salt, 1 tbsp vanilla extract or seeds from 1 vanilla pod.
Add some of the milk to the egg mixture and whisk until you have mixed the egg yolk mixture well.
360 mL full cream milk
Add the rest of the milk to the egg mixture along with the heavy cream. Whisk to mix everything together.
360 mL full cream milk, 360 mL heavy cream
Heat over medium heat while whisking frequently. Heat the custard until the temperature registers between 165 – 170°F. If you don’t have a thermometer, then heat the custard until it steams while whisking. This takes about 10 – 12 minutes. Do NOT let it come to a boil.
Remove from the heat and let it cool down. When the ice cream base is only a little warm, you can place it in the fridge or freezer to chill for a few hours or overnight (in the fridge).

Hokey pokey ice cream

Churn the ice cream in your ice cream maker according to the manufacturer’s directions until the ice cream is thick and has a soft serve consistency.
Mix in the chopped Hokey Pokey during the last few minutes of churning. Add as much as you like, as you may not need the whole amount.
Chopped hokey pokey
Transfer the mix into a chilled, freezer friendly 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 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 alternate layers of ice cream and chopped Hokey Pokey and swirl to mix. Return to the freezer for a few hours to completely harden.

Nutrition