Ice cream with hokey pokey - by Mat Follas (From Dorset Echo)

Ice cream with hokey pokey - by Mat Follas

4:48pm Wednesday 3rd March 2010 in

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ICE cream is so easy if you follow this simple rule – double cream only.

This version is delicious and perfect with a hokey pokey accompaniment.

Every Kiwi knows what hokey pokey is – it’s like the honeycomb in the middle of a well known chocolate bar.

Either crumble it on the top or mix it into vanilla ice cream when it's nearly frozen, but make sure that it is cold or you'll have toffee ice cream!

Ice cream

Ingredients: 300ml of double cream, 2 egg yolks, 50g caster sugar

Method: Add all ingredients to a small saucepan, heat to simmer, stir, then add flavour and freeze.

You can add flavour by adding the seeds of one vanilla pod to the custard, and then adding the case to infuse while the custard is cooling.

Alternatively add 10 drops of lavender essence or stir in a fruit coulis as the custard starts to set

Hokey Pokey

Ingredients: 2 tbsp golden syrup, 5 tbsp sugar, 1 tsp baking soda

Method: Heat the syrup and sugar in non-stick pan until melted and slightly caramelised. Then add baking soda and quickly stir until mixed.

Pour onto a silicon baking sheet and let it expand. It will set in 5 minutes.

If you are adding Hokey Pokey to ice cream, do not use baking soda.

Instead, drip the molten toffee onto a silicon mat to make smooth drops, add to the ice cream once it has frozen and churn for a couple of minutes to mix through.

Fruit Coulis

Ingredients: Fresh seasonal fruit, water, sugar to sweeten

Method: Put some fresh seasonal fruit in a little water and place on a moderate heat for 10-20 minutes, allowing it to gently simmer.

Every so often press with a fork until the fruit has become a thick jam-like mixture.

Press the fruit through a sieve and add sugar to taste, then thicken by simmering gently for a few more minutes.

Note: Hokey pokey is an old international word for ice-cream, originating with Italian ice-cream sellers. It is particularly used in New Zealand to refer to toffee-flavoured brittle in ice-cream. No reference is made in this recipe to the honeycomb chocolate of the same name created by the Chocolate Society and which is a registered mark.