Baguhan
Australian / New Zealand
Anzac Biscuits
Pinagmulan: Traditional
30 min24120 kcal
Vegetarian
Hokey Pokey Ice Cream
Plain vanilla ice cream with lumps of honeycomb toffee stirred through it — the toffee made by tipping bicarbonate of soda into boiling golden syrup, where it erupts into gold foam.
Pinagmulan
Recipe ni New Zealand home baking · 🏺 Traditional · The biscuit tin on top of the fridge — golden syrup, cornflakes, coconut and a slice cut into squares, from the Edmonds cookbook that has been in every kitchen since 1908.
New Zealand · the second flavour — An ownerless traditional dish, so no cook is credited. The cited article confirms it as a flavour of ice cream in New Zealand and Australia consisting of plain vanilla with lumps of honeycomb toffee. It is shared with Australia rather than New Zealand alone, and that is said rather than glossed over. Quantities and the safety note about boiling sugar are this book's own.
Karagdagang impormasyon sa Wikipedia ↗
Panoorin habang niluluto · 3 na video
⏱ 400 min🍽 8 na serving🔥 380 kcal🇳🇿 New Zealand
HalalVegetarianWalang glutenWalang mani
Mga hakbang
Line a tray with baking paper. Melt the hokey pokey sugar and golden syrup in a deep pan and boil, without stirring, for 5 minutes until deep amber.
💡 A deep pan and no stirring. It quadruples in volume the second the soda goes in, and boiling sugar is one of the few genuinely dangerous things in a kitchen.
Take it off the heat, tip in the bicarbonate of soda and whisk once. It will erupt into gold foam.
Pour it straight onto the tray without spreading it and leave it 1 hour to set hard. Break it into pieces.
💡 Do not spread or press it. Flattening it knocks the air out and you get hard toffee instead of the light honeycomb the whole thing is for.
For the ice cream, heat the cream, milk and vanilla to a bare simmer. Whisk the yolks, custard sugar and salt, temper with the hot cream, then return it to the pan.
Cook over low heat, stirring, until it coats a spoon — about 8 minutes. Strain, cool, then chill 4 hours.
Churn until thick, then fold in the broken hokey pokey by hand at the very end and freeze 3 hours.
💡 Fold the toffee in at the last moment and never churn it. It dissolves in the machine within a minute and you lose every piece.
💡 Mga tip
- Hokey pokey is New Zealand's second-best-selling ice cream flavour after vanilla, and has been for decades.
- The toffee softens in ice cream after two or three days. It is best in the first 48 hours, which is rarely a problem.
- Searching hokey pokey without the words ice cream gets you the dance. The confection and the song are unrelated.
Baka magustuhan mo rin
Ibahagi ang recipe na ito
Niluto mo? Magbahagi ng larawan sa Showcase.
Ibahagi ang niluto mo →