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Hokey Pokey Ice Cream


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5 from 1 review

Description

Have you heard of Hokey Pokey Ice Cream? This is a honeycomb ice cream recipe all the way from New Zealand. You'll be hooked at the first lick!


Ingredients

Units Scale
  • 500ml (2 cups) double cream
  • 250ml (1 cup) whole milk
  • 125ml (1/2 cup) + 15ml (1 tbsp) granulated sugar
  • 4 large egg yolks
  • 7.5ml (1/2 tbsp) vanilla paste
  • 60g (2oz) honeycomb, crushed

Instructions

  1. Combine the cream, vanilla, milk and 15ml (1 tbsp) sugar in a saucepan. Bring to the boil then remove from the heat.
  2. In a large bowl, whisk together the 125ml (1/2 cup) sugar and egg yolks, until the mixture has gone pale in colour and doubled in size.
  3. Temper hot milk into the sugar yolk mixture, by slowly adding hot milk about 60ml (1/4 cup) at a time, whisking to distribute heat. Once all the milk has been added, transfer mixture back into the saucepan.
  4. Place the saucepan over medium-low heat. Stir until mixture reaches nappé consistency, or 80°C (180°F) on a kitchen thermometer. Let mixture sit at this temperature for 5 minutes to pasteurise the eggs.
  5. Remove from heat and pour the custard into a large mixing bowl. Place the bowl into icy water and stir until the custard has cooled.
  6. Pour the custard into an ice cream maker and churn according to your unit’s instructions. After 40 minutes of churning, add the honeycomb.
  7. Transfer the ice cream to a sealable container and place in the freezer. Freeze for at least 3 hours or overnight.

Notes

  • You can adjust the quantity of vanilla paste to taste.
  • Alternatively, one vanilla pod instead of the vanilla extract. Halve the vanilla pod, scrape the seeds out and add to the milk and cream mixture, along with the pod itself. After the boiling process, remove the pod.
  • Ice cream makers vary in timings. The one I use will finish churning in 50 minutes. If your machine's process takes longer, adjust the timings accordingly. The end result should be that the honeycomb maintains its crunch.
  • Prep Time: 10 minutes
  • Cook Time: 1 hour 30 minutes
  • Category: Ice Cream
  • Method: Freeze
  • Cuisine: New Zealand

Nutrition

  • Serving Size: 1 scoop
  • Calories: 329
  • Sugar: 18.3 g
  • Sodium: 74.9 mg
  • Fat: 24.9 g
  • Saturated Fat: 15.2 g
  • Trans Fat: 0.7 g
  • Carbohydrates: 22.5 g
  • Fiber: 0.2 g
  • Protein: 4.4 g
  • Cholesterol: 162.5 mg