Hokey Pokey ice cream

A while back I bought both of Annabel Langbein’s cookbooks.

It wasn’t as smooth sailing as I thought it would be. Online shopping can be so complicated at times. I followed the simple rules, add to cart, click to pay and pay and then I waited and waited and then I received a phone call.

Actually first a letter in the post and then a phone call from SARS asking me to provide some documents and proof that I bought these books for personal use and not for resale. I quickly got that sorted out, received the books and then hid them so far in my sock draw in the vain hope that everything would just disappear.

A couple of weeks ago, while I was cleaning out my sock draw I came across these two books again and  well seeing as I almost went to jail… just kidding… for these books, I might as well put them to good use.

I decided to try making homemade ice cream for Sunday tea time. I have had an ice cream machine since the beginning of time. But never tried using it as yet, no time like the present to try out new things.

Sure Sure… The first attempt using the ice cream machine was disastrous. I didn’t read the instructions all the way through and while the machine was off, poured everything in at once, then when I put the machine on, it almost broke because the bottom was frozen solid. So I had to wait for everything to defrost and then I had to refreeze the ice cream bowl for 15 hours and then make the ice cream again. Not to mention that I went through 8 tubs of whipping cream.

The results were delicious but yet again, my timing sucks because I just happened to make ice cream on one of the coldest and wettest days of the year so far. Talk about bad timing.

The verdict, I loved it, my mother loved it, my brother loved it. My father was soo dramatic he had to drink so many glasses of water after a spoonful because the ice cream was too too sweet and the hokey pokey bits was even sweater… dramatic much???

Ingredients for the hokey pokey bits:

  • 1 x cup sugar.
  • ½ x cup water.
  • 2 x tbsp. golden syrup.
  • 1 x tbsp. white wine vinegar.
  • 1 x tsp vanilla essence.
  • 3 x tsp bicarbonate of soda.

Method for the hokey pokey bits:

  • Place sugar, water, golden syrup, vinegar and vanilla in a bowl.
  • Bring the mixture to the boil, stirring every now and then.
  • Allow this mixture to boil till it starts to turn brown.
  • Remove from the heat and whisk in bicarb.
  • Whisk till the mixture triples in size and becomes frothy.
  • Pour onto a greased baking tray.
  • Allow to set before crumbling.

Ingredients for the ice cream:

  • 3 ¼ x cups whipping cream.
  • 395g x sweetened condense milk.
  • 2 x tbsp. lemon juice.

Method:

  • With your ice cream machine on, pour all the ingredients and churn for 30 – 40 minutes.
  • Churn in about a cup of hokey pokey bits.
  • Pour into a sealable plastic container.
  • Seal the container and pop into the freezer to set over night.

To serve, place scoops in an ice cream bowl and garnish with hokey pokey bits

Tell me what you think of this recipe