Hokey Pokey Ice Cream

Make the Hokey Pokey

In a medium saucepan, combine sugar and golden syrup. Cook over medium heat, stirring frequently until the mixture reaches 300°F (150°C) on a candy thermometer or turns a deep amber color.

Remove from heat and quickly stir in the baking soda. The mixture will foam up. Pour it onto a parchment-lined baking sheet and let it cool completely. Once hardened, break into small pieces.

Prepare the Ice Cream Base

In a medium saucepan, heat the milk and sugar over medium heat until the sugar is dissolved and the mixture is warm.

In a separate bowl, whisk the egg yolks. Slowly add a small amount of the warm milk mixture to the egg yolks while whisking constantly to temper them. Then, return the egg yolk mixture to the saucepan.

Cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon. Do not let it boil.

Remove from heat and stir in the heavy cream and vanilla extract. Let the mixture cool to room temperature, then chill in the refrigerator for at least 2 hours or overnight.

Churn the Ice Cream

Pour the chilled ice cream base into an ice cream maker and churn according to the manufacturer’s instructions.

Add Hokey Pokey

During the last few minutes of churning, add the broken Hokey Pokey pieces to the ice cream.

Freeze and Serve

Transfer the ice cream to a lidded container and freeze until firm, about 4 hours. Scoop and serve.