Hokey pokey ice cream is a New Zealand favorite: creamy vanilla ice cream scattered with crunchy pieces of airy caramelized honeycomb toffee.
This version starts with a smooth vanilla custard base and folds in homemade honeycomb only after churning so the candy keeps plenty of crunch.
Have the baking soda measured before the syrup reaches temperature; the honeycomb foams immediately and must be poured out without delay.
Serving Suggestions
Serve in chilled bowls or cones with a few fresh honeycomb crumbs added at the last moment for extra texture.
Recipe Notes
Humidity softens honeycomb, so keep it airtight and add it to the ice cream shortly before the final freeze. Store the finished ice cream for up to two weeks.
New Zealand Hokey Pokey Ice Cream
Creamy vanilla custard ice cream folded with crisp homemade golden honeycomb toffee.
Equipment
- Ice cream maker
- Medium saucepan
- Instant-read thermometer
- Whisk
- Parchment-lined baking sheet
Ingredients
Vanilla Ice Cream
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 5 large egg yolks
- 1 tsp vanilla extract
- 1/4 tsp fine salt
Hokey Pokey Honeycomb
- 1/2 cup granulated sugar
- 2 tbsp golden syrup
- 1 1/2 tsp baking soda sifted
Instructions
Make the Custard:
- Warm the cream, milk, and half the sugar in a saucepan until steaming but not boiling.
- Whisk the yolks with the remaining sugar. Slowly whisk in the hot dairy, then return everything to the saucepan.
- Cook over medium-low heat, stirring constantly, until the custard reaches 170°F and coats a spoon. Stir in vanilla and salt, chill completely, then refrigerate for at least 4 hours.
Make the Honeycomb and Churn:
- Cook the sugar and golden syrup in a clean saucepan over medium heat without stirring until deep amber, about 300°F.
- Remove from the heat, quickly whisk in the baking soda, and pour onto the lined sheet. Do not spread. Cool completely, then break into small pieces.
- Churn the cold custard according to the ice cream maker instructions. Fold in most of the honeycomb, transfer to a container, and freeze until firm.
Notes
- Use a deep saucepan for honeycomb because the mixture expands dramatically.
- Reserve a few honeycomb pieces in an airtight container for serving.
Nutrition
Calories: 410kcalCarbohydrates: 43gProtein: 5gFat: 25gSaturated Fat: 15gCholesterol: 190mgSodium: 240mgSugar: 42g