Hokey Pokey Ice Cream

 I never knew that it was a "Kiwi" thing, but apparently Hokey Pokey Ice Cream is a big deal across the "ditch" in New Zealand.  I have been wanting to make Mary Berry's version for a very long time. No churning or ice cream maker necessary and very few ingredients.  It was my very first time at making honeycomb and it was not difficult at all. So, I encourage you all to give this a go this summer.

Ingredients

4 Tablespoons of golden syrup

150g of caster sugar

2 teaspoons of bicarbonate of soda

600ml of thickened cream

1 tin of condensed milk

Method

Line a flat tray with baking paper

Combine the sugar and golden syrup in a large saucepan on a low heat, stir for about 10 minutes until all the sugar has melted and it does not feel gritty.

Once the sugar is completely melted turn up the heat to medium and leave it boil without stirring until it turns golden brown (I could have left mine a little longer), This only takes a couple of minutes.

Turn off the heat and add the bicarb of soda and quickly whisk for a few seconds. The mixture will froth up so that is why we used a large saucepan.

Spoon or pour out onto baking paper. Leave to cool.

Once cool, break into pieces with a wooden spoon or knife. 

1/3 remains for topping and the remainder will go into the ice cream.

Line a loaf tin with plastic wrap.  Ensuring there is overhang.

For the ice cream, whip the cream in a large bowl until stiff peaks occur. Fold in the condensed milk and stir to combine well.  

Fold in 2/3rds of the honeycomb pieces.

Pour into lined loaf tin, freeze for 6 hours or preferably overnight.

You can now use when required or for a statement piece unmould entire ice cream on a platter and scatter remaining honeycomb over the top.

A really easy ice cream to make and a very nice consistency, not icy at all.

Mamma Marmalade