Hokey pokey ice-cream
This hokey pokey recipe proves conclusively that you don't need a machine to make great ice-cream at home.
New Zealand's favourite ice-cream is hokey-pokey, hands down. Photo: Cathryn Tremain
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4 tbsp sugar
2 tbsp golden syrup
1 tsp baking soda
4 egg yolks
1 cup caster sugar
500ml cream (35-38 per cent fat)
Line a flat baking tray with non-stick baking paper.
Place sugar and golden syrup in a large pot over a low heat and stir constantly until the mixture comes to the boil. (A pot with a wide base will help prevent the liquid bubbling up over the edge.)
Simmer for five minutes over a very gentle heat, stirring occasionally to make sure it doesn't burn. Remove the pot from the heat and add the baking soda, quickly stirring until the mixture froths. Immediately pour the mixture onto the lined tray and cool. Once the hokey pokey has cooled, break into rough chunks.
Beat sugar and egg yolks in a bowl with an electric mixer until pale and creamy.
In another bowl, whip cream until soft peaks form. Gently fold sugar and egg yolk mix into the cream then stir through chunks of hokey pokey. Pour into a two-litre plastic container with a tight fitting lid and freeze overnight or until firm.
Leftover hokey pokey can be added to ice-cream, biscuits and cakes or dipped into melted chocolate, for a homemade crunchie.
1. Whipping cream
Whip until the cream is light and fluffy. If you whip too long the cream will firm too much and start turning into butter. If this happens, don't throw out the cream – put it into a blender on low speed until it actually does turn into butter. Whip a fresh batch of cream for your ice-cream.
2. Making the hokey pokey
There's always a risk of getting burnt when working with hot sugar. Use a large, wide-brimmed pan to melt the sugar and syrup so that the mixture doesn't overflow when you add the soda. Always heat the hokey pokey on low so you don't burn the sugar. Be patient.