Classic Hokey Pokey Ice Cream Chunks
Classic Hokey Pokey Ice Cream Chunks
Embark on a delightful culinary journey to the heart of New Zealand with this authentic Hokey Pokey Ice Cream recipe, a treasured national dessert. More than just a sweet treat, it's a taste of Kiwi nostalgia, brimming with crunchy, caramelized honeycomb toffee chunks enrobed in a luscious, creamy vanilla bean ice cream. This popular ice cream flavour, often simply called 'hokey pokey', has a firm place in the country's culture, enjoyed at summer barbecues, birthday parties, and as a comforting indulgence. Our recipe elevates this classic by guiding you through the creation of your own homemade honeycomb toffee, ensuring a superior texture and an unparalleled depth of flavour that store-bought versions simply can't match. Prepare to impress your family and friends with this truly special, homemade version of New Zealand's favourite ice cream. It’s the perfect blend of smooth, rich ice cream and satisfyingly crisp, sweet cinder toffee – a match made in dessert heaven. Get ready to discover the magic of homemade hokey pokey!
- Preparation time
- 30 min
- Cooking time
- 15 min
- Total time
- 45 min
- Servings
- 8
Instructions
Make the Honeycomb Toffee
- 1Line a baking sheet with parchment paper or a silicone baking mat. Grease it lightly.
- 2In a medium saucepan, combine the golden syrup, 1 cup of sugar, and water. Stir over medium heat until the sugar dissolves.
- 3Bring the mixture to a boil and cook, without stirring, until it reaches a deep amber colour, about 10-15 minutes. Use a candy thermometer if you have one; it should reach around 150°C (300°F).
- 4Immediately remove from heat. Carefully whisk in the sifted baking soda. The mixture will foam up dramatically.
- 5Quickly pour the foaming mixture onto the prepared baking sheet. Do not spread it.
- 6Let it cool completely and harden. Once hard, break into bite-sized chunks.
Make the Vanilla Ice Cream Base
- 1In a saucepan, combine the heavy cream, milk, and vanilla bean seeds and pod (if using). Heat gently until simmering, but do not boil. Remove from heat, cover, and let steep for 15 minutes. If using vanilla extract, add it later.
- 2In a separate bowl, whisk together the egg yolks and 0.75 cup of sugar until pale and creamy.
- 3Temper the egg mixture: slowly ladle about half a cup of the warm cream mixture into the egg yolks, whisking constantly. Then, pour the tempered egg mixture back into the saucepan with the remaining cream.
- 4Cook the custard over low heat, stirring constantly with a wooden spoon or spatula, until it thickens enough to coat the back of the spoon (around 75-80°C or 170-175°F). Do not let it boil, or the eggs will scramble.
- 5Remove from heat. Strain the custard through a fine-mesh sieve into a clean bowl. Discard the vanilla pod. If using vanilla extract, stir it in now. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming.
- 6Chill the custard base thoroughly in the refrigerator for at least 4 hours, or preferably overnight.
Churn and Assemble
- 1Churn the chilled ice cream base in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency.
- 2Gently fold in the chopped hokey pokey chunks into the ice cream.
- 3Transfer the ice cream to a freezer-safe container. Cover tightly and freeze for at least 2-4 hours, or until firm.
Nutrition Information
- Calories
- 350 kcal
- Protein
- 4 g
- Fat
- 22 g
- Carbs
- 35 g
| Nutrient | Per serving |
|---|---|
| Calories | 350 kcal |
| Protein | 4 g |
| Fat | 22 g |
| Carbs | 35 g |
Tips
- Serve scoops of Hokey Pokey Ice Cream generously topped with extra homemade honeycomb chunks for added crunch and visual appeal.
