Monday 21 May 2012

Hokey Pokey Ice cream



I find myself with lots of left over egg yolks, quite frequently. Possibly a result of making IM buttercream so often.
So, what do I do with the egg yolks? Make ice cream.... or popcorn flavoured buttercream, but that will have to be another post :)

This weekend I made Hokey Pokey ice cream, which is really just a fancy way of saying honeycomb ice cream.
I dont have an ice cream churn, so I do it the really old fashioned way, which is every half an hour or so for a couple of hours, I pull the ice cream mix out of the freezer and whip it up. Yes, a bit of effort, but well worth it in the end when you get creamy delicious ice cream.

HOKEY POKEY ICE CREAM

Honeycomb Ingredients
400g caster sugar
20g honey
30g golden syrup
80g water
1 tablespoon bicarb soda

Firstly prepare your tray. I think this is one of those times when those horrible silicone trays would come in handy as you could just pop the honeycomb out once its set. However, if you dont have one of those, line a tray with baking paper, allowing the paper to overhang the sides (so you can pull out the honeycomb once set)

Then, add all the ingredients EXCEPT the bicarb, into a pot and place onto a high heat. Stir the ingredients until the sugar dissolves and it starts to boil. Stop stirring, and leave to boil until a light golden brown colour. You dont want it to be too dark, as it still cooks off the heat and it will be bitter if it is too dark.
Once the syrup has reached a nice colour take off the heat, and working quickly pour the bicarb in and start whisking. It will bubble up. A lot! Once the bicarb is all whisked in (this shouldn't take more than a minute at most) pour the honeycomb into the prepared tray and leave at room temperature until set. Pull out of the tray and break into pieces and store in an air tight container.


Ice Cream Ingredients
1 cup full cream milk
3/4 cup caster sugar
2 cups Thickened cream
pinch of salt
1 vanilla bean, split in half lengthwise & scraped
6 large egg yolks
3/4 teaspoon vanilla extract

In a pot combine the milk, caster sugar, salt, vanilla bean & seeds and 1 cup of cream over medium heat until hot, but not boiling. Remove from the heat, cover and let sit for 15 minutes.
In a bowl, whisk up the egg yolks until they are pale. Slowly add the milk mixture whisking constantly so you dont cook the egg. Place the mix back into the pot and back onto medium heat. Stir constantly until the mix thickens and coats the spoon. Make sure to frequently scrape the bottom so the egg doesn't stick and burn. Take off the heat, add vanilla extract and pour through a sieve into a bowl. Cover and place in the fridge for an hour to cool. 
If you have an ice cream churn, you can then take this mix and use the churn as per the manufacturers instructions.
If, like me, you dont, this is where the fun starts. Once the mix has cooled, take it out of the fridge and whisk it for a couple of minutes. Pour into a freezer safe container (or a loaf tin) cover with cling wrap so that the wrap touches the mix and then cover with foil. Place in the freezer.
Repeat this process at least 3 times over a 3 hour period (whisk every hour) On the last mix, before leaving to set over night, add as much or as little honeycomb as you want :)

When you serve you can add more honeycomb to the top. Coz you can!




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