Honeycomb ice cream (Hokey Pokey) – ICE CREAM NATION

Save the bees! – all you’ll have to create these deliciously candy honeycombs is sugar, syrup and a little bit baking soda (!)

 

Honeycomb ice cream is mainly vanilla ice cream during which small, strong lumps of so-called honeycomb toffee have been blended. This ice cream is also called Hokey Pokey ice cream (notably in New Zealand, the place it’s extensively standard and in line with some, even was invented).

So what precisely is honeycomb toffee? This glorious ice cream mix-in is understood by many names: sponge toffee, cinder toffee, hokey pokey, and puff sweet to call a number of. Simple to organize, this specific toffee sports activities a sure visible likeness to beehive honeycombs attributable to its inflexible and sponge-like texture. Major substances are usually sugar and/or corn syrup, golden syrup, mild syrup or molasses, which is heated to excessive temperatures, at which period some baking soda is added to the combo. As a result of warmth, the baking soda decomposes and releases carbon dioxide, which makes the toffee foam up and increase. The fuel bubbles are additionally accountable for the  attribute sponge-like, porous “honeycomb” construction.

There are fairly a number of recipes round: some add acidic lemon, butter, honey, or insist on brown sugar etcetera. The one I give here’s a quite primary and easy one, nevertheless it does the job effectively! Nonetheless, in case you have a private favorite recipe for the honeycomb toffee or need to strive one other, be at liberty to take action!

A fast phrase on the vanilla ice cream

For the vanilla base, you possibly can actually use whichever vanilla recipe you fancy! So begin out by making your favorite. Need some solutions? This web site alone has a handful of various vanilla recipes!

[PS. If you’re lazy or too busy to make your own, you could even go out and buy some ready-made vanilla ice cream]

This time, I personally went with Thomas Jefferson’s French style-vanilla (go to that put up for detailed directions!) however once more, you possibly can select whichever you want!

Thomas Jefferson’s French-style vanilla: an ideal base for our honeycomb ice cream! However any good high quality vanilla will do!

Making the Honeycomb toffee

The central a part of the ice cream is arguably the honeycomb toffee – our scrumptious mix-in.

For my recipe, all you want is a few white sugar, some mild or golden syrup, a little bit baking powder and a little bit water. Don’t overlook to organize some appropriate, heat-safe tray or comparable for the new toffee mass to set in after you’re taking it from the range!

Begin by mixing the sugar, the syrup and the water in a saucepan.

Stirring often, deliver this caramel syrup combine to, or very near, the “exhausting crack stage” (= about 149-156° C / 300-310° F). On the exhausting crack stage there may be nearly no water left within the syrup in any respect (if you happen to persist with decrease temperatures, there’s a threat that you’ll find yourself with a chewy toffee, not a brittle one).

Skilled boilers of sweet might don’t have any issues to succeed in the specified caramelisation temperatures. Myself, following loads of dangerous expertise with over-burnt sugar, depend on my trusty sugar thermometer! One other strategy to test the sugar mass is to drizzle a small quantity of the syrup into a chilly glass of water: If the hard-crack stage has been reached, the syrup will kind exhausting, brittle threads (and will presumably even make a cracking sound).

When your syrup has reached the specified stage of caramelisation, add the baking soda! Take off from the warmth, combine effectively and shortly and pour the toffee mass into your heat-safe tray. Let the honeycomb toffee settle.

 

Bringing the honeycomb toffee base as much as the exhausting crack stage. As soon as there, we are going to take the bottom from the warmth and shortly combine within the baking soda – the ingredient that may make sure the distinctive honeycomb-like texture!

 

The completed honeycomb toffee, poured into an appropriate tray to chill down and settle.

To organize the mix-in items, the best means is to smash your cooled-down honeycomb into shards. 

 

 

Placing the ice cream collectively

Nothing could possibly be simpler – simply combine the honeycomb toffee shards into your vanilla ice cream!

When you’ve got ready the honeycomb beforehand and now are getting ready the ice cream, add the shards in the direction of the tip of the churning when the ice cream nearly is prepared. You can too end the churning and blend within the honeycomb proper after. Ideally, let the honeycomb ice cream settle an hour or two within the freezer earlier than serving!

 

 

Honeycomb delight

The Honeycomb ice cream is an actual crowd-pleaser! After I served it, each children and adults had been delighted, made brief work of the preliminary batch after which instantly began to ask me to make extra! 

And it is a actually splendid ice cream, very simple to like! The nuggets of scrumptious honeycomb embedded within the vanilla is a tasty mixture. For the reason that honeycomb is product of sugar and include little or no water, it’s also a kind of mix-ins that quite contribute to the general consistency of the ice cream than detract from it. In different phrases, in case you have made your vanilla effectively, the general consistency of the Honeycomb ice cream ought to stay good even when stored within the freezer for a while.

That stated, extended storage within the freezer is perhaps a non-problem … in any case, who of their proper minds would let this irresistible ice cream sit in peace for lengthy?

 

 

Honeycomb (Hokey Pokey) ice cream

By: 

 

  • 1 batch of good-quality vanilla ice cream [make your favourite recipe, or choose any of the vanilla recipes on the IceCreamNation-site. As a last resort, you could even buy yourself some ready-made vanilla ice cream;-) ]
  • 125 gram (about 90 ml / 2/5 cup) golden or mild syrup
  • 250 gram (about 300 ml/ 1¼ cup) sugar
  • 2 tablespoons water
  • 2 teaspoons baking powder (bicarbonate)
  1. Combine the syrup, the sugar and the water in a saucepan.
  2. Put to the warmth, stirring often, for about 5 minutes or till the toffee base has reached the so-called hard-crack stage ( = about 149-156° C / 300-310° F).
  3. Take the saucepan off the warmth, add the baking powder and stir shortly.
  4. Whereas nonetheless effervescent, pour the toffee base in a heat-proof tray and let quiet down.
  5. When the honey comb toffee has cooled down, break the honeycomb toffee into shards and blend them into the vanilla ice cream.
  6. Ideally, let the honeycomb ice cream settle within the freezer for at the least a few hours earlier than serving.

The honeycomb toffee recipe will seemingly provide you with greater than sufficient for one batch of vanilla ice cream. Relying on how a lot toffee you want to add, chances are you’ll even have sufficient for 2 batches of ice cream 😉

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