Hokey Pokey Ice Cream
Ingredients
- 66.7 gWhite sugar
- 1.3 tbspMaple syrup
- 0.7 tspBaking soda
- 333.3 mlCream (well chilled)
- 266.7 gWhole sweetened condensed milk
- 0.7 tspVanilla extract
- 1.3 tbspGolden Syrup
Method
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.
- 1
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
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Store for up to 2 weeks in an airtight container in the freezer to prevent ice crystals.
