No churn Hokey Pokey Ice Cream
- 5 Tbsp (62.5g) sugar
- 2 Tbsp (42g) golden syrup
- 1 tsp baking soda
- One 14oz (400g) can of condensed milk
- 2 cups (500ml) Cold heavy cream
- 1tsp Vanilla extract
Line a baking tray with parchment paper. Measure out baking soda into a ramekin. In a small pot, over medium heat, combine sugar and golden syrup. Heat until the sugar has dissolved. Bring to the boil, and boil for two minutes, stirring occasionally. Remove from the heat. Add baking soda and quickly stir to incorporate. Mixture will become very frothy. Pour out onto prepared tray. Leave to harden. When set, break into small pieces with a rolling pin or handle of a knife.
In the bowl of a stand mixer fitted with the whisk attachment, or with a handheld beater, whip the heavy cream, condensed milk and vanilla extract together until stiff peaks form.
Gently fold two thirds of the broken hokey pokey into the whipped cream and condensed milk mixture. Pour into a loaf tin or similar container. Place a piece of wax paper on the surface of the ice cream to stop crystals from forming, and freeze overnight. When serving, minimise time that the ice cream is out of the freezer, as it melts very easily. Serve with reserved hokey pokey pieces.