Hokey-Pokey Ice Cream 4 Heaped Tbsp Granulated Sugar
2 Heaped Tbsp Golden Syrup
1 Level Tsp Bicarbonate Of Soda
2 Tubs Vanilla Ice Cream; 500 Milliliters Each
In a heavy-based pan, allow the sugar and syrup to dissolve slowly over a
low heat, stirring well. Increase the heat to medium and bring to the boil,
stirring constantly. Once you see bubbles, reduce the heat slightly and
simmer for five minutes, stirring frequently, until it is a deep
golden-brown colour, but ensure that it does not burn.Remove from the heat
and stir in the bicarbonate until it froths up, then pour into a
well-buttered 10 x 7 inch shallow tin. Leave to cool completely. Break the
contents into small pieces. I find it easiest to do this by placing it all
in a plastic bag and bashing with a rolling pin. Soften the ice cream very
slightly by placing it on "Defrost" in the microwave for one minute. Tip
into a bowl and quickly mix in the hokey-pokey. Refreeze until needed.
Hokey-Pokey Ice Cream printer friendly version located here.
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