Hokey pokey is essentially hardened caramel honeycomb - what comes inside a crunchie bar if you happen to be well versed in the Cadbury line of chocolate treats. The Frenchman loves hokey pokey ever since his first trip to New Zealand, so when he gave me an icecream maker recently for my birthday I figured part of the deal is keeping him in a near constant supply of the stuff.
The hokey pokey itself (before being mixed with the icecream) is such an easy recipe and in New Zealand is a common sweet to make with kids as it take very little time and results are near instantaneous, perfect for a short attention span.
The best part about making this yourself is that there is no need to scrimp on the hokeys. In a commercial tub of icecream the hokeys tend to be few and far between, but with this recipe it is very easy and inexpensive to pack the hokeys to the rafters! Its like when you buy a blueberry muffin at a cafe and there are exactly 3 blueberrys present. There is nothing sadder than a blueberry deficient blueberry muffin. Except perhaps hokey deficient hokey pokey icecream.
Hokey Pokey Icecream
Makes 1 litre
5 tablespoons caster sugar
3 tablespoons golden syrup (in this case there is no possible substitution, but most british or antipodean shops should sell it)
1 tsp baking soda
Heat the sugar and golden syrup in a small saucepan until sugar has disolved. Raise the heat and boil the mixture for 2 minutes.
Take the pot off the element and quickly whisk in the baking soda until it froths up well.
Quickly poor out the mixture onto a buttered flat baking tray and leave until set (try it after 15 minutes).
Once hard, use a sharp kitchen knife to roughly chop into small chunks.
Icecream: (Adapted from the Vanilla icecream recipe in David Lebovitz' 'The Perfect Scoop' pg24. A fantastic guide for the new icecream afficinado, I cant wait to try out the roquefort-honey recipe!)
1 cup whole milk
175g caster sugar
1/4 tsp fleur de sel
2 cups double (whipping) cream
6 egg yolks
1/2 tsp vanilla extract
In a small saucepan, heat together gently the milk, caster sugar, 1/4 tsp fleur de sel and 1 cup of whipping cream until the sugar is disolved. Take of heat.
In another bowl beat the egg yolks together and drizzle them slowly into the cream mixture whilst whisking.
Put the pot and cream-yolk mixture back on a gentle heat and slowly cook until it thickens to a custard consistancy, whilst constantly stirring, paying attention so that nothing sticks and burns in the bottom of the pot. Add the vanilla extract. Put aside and cool over an icebath.
Place mixture in the fridge to cool thoroughly (at least 2 hours).
Once cold, put the mixture into your icecream churner and freeze per instructions. I have a cuisineart and 25-30 minutes does it. After it is churned but still soft enough to mix, add in all of the hokey pokey bits and stir to distribute evenly.
Place in freezer for another 30mins before serving.