Hokey-Pokey Ice Cream

Title:
Hokey-Pokey Ice Cream

Yield:
8 Servings

Categories:
Ice,
Cream




Ingredients:





     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.


 Posted to EAT-L Digest 08 Aug 96


 


 Date:    Fri, 9 Aug 1996 12:10:36 EDT


 


 From:    erika metzieder 


 NOTES : It is important when making the hokey-pokey to stir often,


      otherwise the


      mixture will burn.