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Hokey-Pokey Ice Cream~
Recipe By : STYLE, AUGUST 4, 1996
Serving Size : 8 Preparation Time :0:00
Categories : Ice Cream
Amount Measure Ingredient -- Preparation Method
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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.
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NOTES : It is important when making the hokey-pokey to stir often, otherwise
the
mixture will burn.
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