Hokey Pokey Ice Cream Recipe
Hokey Pokey Ice Cream is a delicious dessert featuring a creamy vanilla ice cream base with crunchy, sweet honeycomb toffee pieces. Originating from New Zealand, this treat offers a perfect combination of smoothness and crunch. The recipe involves making a rich ice cream base, creating the honeycomb, and then churning the mixture before folding in the honeycomb pieces. After freezing, you’ll have a delightful homemade ice cream that’s both indulgent and refreshing. Ideal for any occasion, it’s a fun and easy way to enjoy a classic favorite at home.
Equipment
- Saucepan
- Whisk
- Mixing Bowls:
- Ice Cream Maker
- Spatula:
- Baking Sheet:
- Parchment Paper:
- Freezer-Safe Container:
- Measuring Cups and Spoons:
- Knife or Mallet
Ingredients
For the Ice Cream Base:
- 1 cup heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- 4-5 egg yolks (for a custard-style base)
- 1 teaspoon vanilla extract
For the Hokey Pokey Honeycomb:
- 1 cup granulated sugar
- 2 tablespoons golden syrup
- 1 teaspoon baking soda
Instructions
- Prepare the Ice Cream Base:In a saucepan, combine 2 cups of heavy cream, 1 cup of whole milk, and 3/4 cup of sugar. Heat over medium heat, stirring occasionally, until the sugar dissolves and the mixture is warm (not boiling). If making a custard, whisk 4-5 egg yolks in a bowl, then gradually add the warm cream mixture to temper the eggs. Return the mixture to the saucepan and cook over low heat until it thickens slightly. Remove from heat and stir in 1 teaspoon of vanilla extract. Let the mixture cool to room temperature, then refrigerate for several hours or overnight.
- Make the Hokey Pokey Honeycomb:In a saucepan, melt 1 cup of sugar and 2 tablespoons of golden syrup over medium heat, stirring occasionally. Once the sugar dissolves and the mixture turns amber, remove from heat and immediately stir in 1 teaspoon of baking soda. The mixture will bubble up, so stir quickly. Pour the mixture onto a parchment-lined baking sheet and allow it to cool and harden completely, about 20-30 minutes.
- Churn the Ice Cream:Once the ice cream base is fully chilled, pour it into an ice cream maker and churn according to the manufacturer’s instructions, typically for 20-25 minutes, until the mixture reaches a soft-serve consistency.
- Incorporate the Hokey Pokey Pieces:Break the cooled honeycomb into small chunks. Gently fold the honeycomb pieces into the churned ice cream, being careful not to break the honeycomb into too fine of pieces.
- Freeze and Serve:Transfer the ice cream into a freezer-safe container, smoothing the top with a spatula. Freeze for at least 4-6 hours, or until firm. Once ready, scoop and enjoy your homemade Hokey Pokey Ice Cream!
Notes
- Chilling Time: Be sure to allow sufficient time for chilling the ice cream base before churning. The longer it chills, the creamier the texture will be.
- Honeycomb Hardening: Make sure the honeycomb mixture cools completely before breaking it into pieces. If it's too warm, it may not harden properly and could remain sticky.
- Ice Cream Consistency: If you don’t have an ice cream maker, you can still make this ice cream by manually stirring the mixture every 30 minutes while freezing to achieve a smooth consistency.
- Customizing the Crunch: Adjust the size of the honeycomb pieces based on your preference. Larger chunks will give you a more dramatic crunch, while smaller bits will mix more evenly into the ice cream.
- Storage: Store the ice cream in an airtight container to prevent freezer burn. It will stay fresh for about 1-2 weeks if kept properly frozen.
- Serving Tip: Let the ice cream sit out for a few minutes before serving to make scooping easier and to enhance its creamy texture.
- Dietary Adjustments: For a lighter version, you can try substituting some of the heavy cream with a lower-fat cream or use a dairy-free alternative like coconut milk, though the texture and flavor may slightly change.