Hokey Pokey Ice Cream

A smooth vanilla ice cream base marbled with honeycomb toffee shards that crunch then melt. The contrast between rich cream and burnt sugar defines this New Zealand classic.

• Prep: 25 min
• Cook: 10 min
• Difficulty: Easy
• Calories: 520
• Protein: 7 g
• Carbs: 64 g
• Fat: 26 g

Ingredients

• 66.7 g White sugar
• 1.3 tbsp Maple syrup
• 0.7 tsp Baking soda
• 333.3 ml Cream ( well chilled )
• 266.7 g Whole sweetened condensed milk
• 0.7 tsp Vanilla extract
• 1.3 tbsp Golden Syrup

Instructions

1. Cooking the honeycomb toffee

   In a heavy-bottomed saucepan, heat the white sugar, maple syrup, and golden syrup over medium heat. Stir until the sugar is dissolved, then let it boil without stirring until the syrup turns a dark amber color and smells like cooked sugar.

2. Bicarbonate reaction

   Remove immediately from heat. Add the baking soda all at once and whisk vigorously: the mixture will foam and triple in volume. Instantly pour onto a silicone mat or parchment paper without spreading it to keep the bubbles.

3. Cooling and crushing

   Let the caramel harden completely at room temperature (about 20 minutes). Once it is cold and brittle like glass, break it into irregular nuggets using a rolling pin.

4. Ice cream mixture

   In a cold mixing bowl, whip the liquid cream until it is firm and coats the whisk. Gently fold in the sweetened condensed milk and vanilla extract with a spatula so as not to deflate the cream.

5. Assembly and freezing

   Add three-quarters of the caramel shards to the cream. Pour into a container, sprinkle the rest of the caramel on top for visual appeal. Cover and freeze for at least 6 hours until the ice cream is firm.

Chef's tips

• Never stir the sugar once it boils, or you risk crystallization.
• Baking soda must be fresh to ensure good foaming and airy toffee.
• Wait until the toffee is completely cold before folding it in, otherwise it will melt the cream.

Storage

Store for up to 2 weeks in an airtight container in the freezer to prevent ice crystals.