Kiwi Hokey Pokey Ice Cream
From bigkiwi 14 years ago
- 10 minutes to make
- Serves 1
Not to be confused with hokey pokey, the generic term for ice cream sold by New York's push-cart vendors in the 19th century, New Zealand hokey pokey is made by mixing sugar and golden syrup (a baking staple in the Kiwi kitchen) with baking soda to create a frothy mixture, which sets like a crunchy toffee. Read more Behind vanilla, hokey pokey is the second most eaten ice cream in a nation that, per capita, has one of the highest ice cream consumptions in the world. See less
Ingredients
- 5 Tbs. sugar shopping list
- 1 tsp. baking soda shopping list
- 2 Tbs. golden syrup shopping list
How to make it
- Bring sugar and golden syrup to a boil slowly, stirring constantly. Simmer over very low heat for about 4 minutes, stirring occasionally, until a deep golden-brown color.
- Be careful not to allow it to burn
- Remove from heat, add baking soda. Stir quickly until mixture froths - pour at once into a well greased shallow tin.
- Allow to cool, break up (for ease in breaking, place in a plastic bag and use a rolling pin).
- Store in air-tight jars.
- When ready to serve, mix into softened vanilla ice cream and enjoy!
- Helpful hint for North American cooks Rogers Golden Syrup and Lyle's golden syrup are available in Canada. King brand syrup, a mixture of corn and invert syrup, is sold in many areas of the USA, often grouped with table syrups like maple syrup.
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