Hokey Pokey Ice Cream Recipe – Australian Special
Hokey Pokey Ice Cream is a delightful treat inspired by the traditional New Zealand Hokey Pokey, which features crunchy, caramelized honeycomb toffee. This ice cream combines creamy vanilla ice cream with pieces of sweet, crispy hokey pokey for a deliciously unique dessert.
- Prep Time5 min
- Cook Time10 min
- Perform Time30 min
- Total Time45 min
For the Hokey Pokey Toffee:
- 1 cup granulated sugar
- 1/4 cup light corn syrup
- 2 tablespoons honey
- 1/2 teaspoon baking soda
For the Ice Cream:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 tablespoon vanilla extract
- 4 large egg yolks
Prepare the Hokey Pokey Toffee:
Combine Ingredients: In a medium saucepan, mix the sugar, corn syrup, and honey. Stir over medium heat until the sugar dissolves.
Cook the Mixture: Allow the mixture to boil without stirring until it reaches 300°F (150°C) on a candy thermometer.
Add Baking Soda: Remove from heat and quickly stir in the baking soda. The mixture will foam up.
Pour and Cool: Pour the foam onto a baking sheet lined with parchment paper. Let it cool completely, then break into small pieces.
Make the Ice Cream Base:
Heat Dairy: In a medium saucepan, heat the milk and cream over medium heat until just below boiling.
Whisk Egg Yolks: In a bowl, whisk the egg yolks with the sugar until pale and slightly thickened.
Temper the Eggs: Gradually pour the hot milk mixture into the egg yolks, whisking constantly to prevent curdling.
Cook the Custard: Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens slightly and coats the back of a spoon.
Cool and Flavor: Remove from heat and stir in the vanilla extract. Let the custard cool completely.
Churn the Ice Cream:
Churn: Pour the cooled custard into an ice cream maker and churn according to the manufacturer’s instructions.
Add Hokey Pokey: When the ice cream is nearly done churning, gently fold in the pieces of Hokey Pokey.
Freeze:
Transfer and Freeze: Transfer the ice cream to a lidded container and freeze for at least 4 hours to firm up before serving.
Recipe Notes:
Hokey Pokey Toffee: If you can’t make Hokey Pokey toffee, you can use store-bought honeycomb or another type of crispy toffee.
Churning Time: Churning times can vary based on your ice cream maker, so be sure to follow the manufacturer’s instructions.
Storage: Homemade ice cream is best enjoyed within a couple of weeks for the best texture and flavor.
Flavor Variations: For a twist, try adding other mix-ins like chocolate chips or nuts, but do so carefully to avoid overpowering the Hokey Pokey flavor.
