There were two subjects in school that I seriously hated: maths and science. As I fumbled my way through using a compass, learning pi and the periodic tables I was convinced that I would never ever use these lessons again in my life. No one was more surprised than me to find I was out buying a protractor the other week to make hexagons and pentagons for a sugar/fondant football as part of the football player cake I made here. This week I recreated the only science lesson I ever enjoyed which involved the chemical reaction between heat, baking soda and sugar or for the scientifically minded among you: NaHCO3 and C12H22O11.
Hokey pokey is made up of three simple ingredients: golden syrup, sugar and baking soda. By adding heat the baking soda releases carbon dioxide gas which causes the golden syrup and sugar to froth up and form a lovely airy honeycomb or ‘hokey pokey’ as it is called in New Zealand.
One of the staple desserts in our household growing up was hokey pokey ice cream and it’s been on my list of desserts to make for ages . Of course I couldn’t just leave it at plain hokey pokey ice cream I had to add a decadent swirl of butterscotch sauce in to the ice cream. And as if that wasn’t enough I dipped the left over pieces of hokey pokey in chocolate and added that into the finished dessert.
I named this creation simply hokey pokey and butterscotch ice cream, Mr LG named it “leave some for me you greedy guts” – you have to be quick in my house.
Hokey Pokey and Butterscotch Ice Cream
Vanilla ice cream
1 portion of vanilla ice cream.
- 5 tablespoons sugar
- 2 tablespoons golden syrup
- 1 teaspoon baking soda.
Line a baking tray with baking paper.
Combine golden syrup and sugar in a saucepan and stir over a low heat until sugar has dissolved, stirring continuously to avoid burning.
Turn up the heat and bring to the boil. Boil for 2 minutes. Remove from heat, add baking soda and quickly stir as the mixture froths up.
Pour onto a prepared tray and leave to harden.
Store in an airtight container.
If desired break up pieces of hokey pokey and dip in chocolate. I melted some dark eating chocolate, but I had to put the finished hokey pokey in the fridge for the chocolate to harden. This method works, but you have to serve the hokey pokey as soon as you remove it from the fridge – if you leave it longer the hokey pokey starts to sweat and melt so you start losing the airy texture.
- 55gm unsalted butter
- 120gm brown sugar
- 120ml pure cream
- pinch of sea salt flakes
- 1 vanilla bean, split in half lengthwise and beans scraped out.
Melt the butter in a medium saucepan.
Add the brown sugar, cream, salt and vanilla beans and pod.
Stir to combine, ensure the sugar is fully combined.
Bring to a gentle boil and cook for approx. 3-5 minutes.
Remove from heat and allow to cool.
Break up some of the hokey pokey (without chocolate) into small pieces. Stir through the vanilla ice cream.
Pour dollops of butterscotch sauce on top of the vanilla and hokey pokey ice cream then swirl the butterscotch into the ice cream with a knife.
Put back in the freezer to harden.
Break up pieces of the chocolate covered hokey pokey leaving one large piece for the top.
In a parfait glass alternate layers of hokey pokey pieces and ice cream. Place a large piece of chocolate hokey pokey on the top.