Monday, 14 October 2013


Not all those who wander are lost.
- J.R.R. Tolkien

©Copyright 2013 Carol Walls
All rights reserved

Hokey Pokey Ice Cream

For the honeycomb...
4 Tbsp. sugar
2 Tbsp. light Karo syrup
1 tsp. Daydream honey
1 tsp. baking soda

Heat the sugar, Karo and honey over medium heat until it boils.  Stir constantly over low heat for five minutes taking care that it doesn’t burn.  Very quickly, add baking soda, stirring vigorously while it foams.  Turn off the heat and immediately pour the mixture onto a parchment paper lined cookie sheet.  Let it cool and harden.  When it’s completely cool, break it up into small pieces and set aside.

For the ice cream...
4 egg yolks
1 cup sugar
500 ml (1 pint) whipping cream
1 tsp. vanilla extract

Cream together the egg yolks and sugar until light and fluffy.  Add vanilla.  In a separate chilled bowl, whip cream until it’s light and fluffy.  Gradually fold the egg mixture into the cream.  Immediately, pour the entire mixture into the ice cream maker.  Five minutes before it’s finished, add the crushed honeycomb.  Freeze.

- Carol Walls