Icecream for the young set to make

Press, 27 December 1985, Page 13

Icecream for the young set to make

If you have sweet-toothed children in the house, they will enjoy helping you make hokey-pokey icecream! J think it’s a good idea to teach them that this sort of thing really can be made at home.

Of course you won’t get all the pieces of hokeypokey to put in the icecream, but you don’t need it all! My recipe allows for half of the crushed pieces to be eaten by helpers. If you use more, the icecream will be too sweet. This icecream is , nicest when it is made using condensed milk which has been lightly caramelised by boil-

ing the can for two hours before opening it. If you don’t want to do this you can make it using the plain condensed milk. It is still good, but I like pieces of hokey-pokey in a mild, caramel-flavoured base best. Hokey-pokey 2 tablespoons sugar . 1 tablespoon water 1 rounded household tablespoon golden syrup >/4 teaspoon baking soda Icecream ¥4 tin condensed milk (preferably caramelised)

% teaspoon vanilla 1 300 ml bottle cream

Butter the surface of a sponge roll tin. Measure the sugar, water and golden syrup into a small frying pan. Boil gently, testing drops in cold water until a drop is crisp enough to crack and break intd two when bitten. Take care not to boil the mixture hard or it will bum before it gets to this stage. Remove from the heat and sprinkle the baking soda over the surface, using a seive. Stir to mix, then quickly tip the foamy light coloured mixture on to the

Alison Hoist’s

Food Facts ,

buttered sponge tin. Do not spread the mixture which should puff up a little more, then set hard.

As soon as it is hard break it into small pieces. (I use the end of a rolling pin, and put a piece of plastic film over the hokey-pokey before I break it up). Keep at least % of this for the icecream.

Put Vi tin (% cup) of caramelised (or plain) condensed milk in a mixing bowl. Add the vanilla and about % cup of the cream. Stir to mix then add the

rest of the cream and beat until soft and floppy rather than stiff.

Fold the crushed hokeypokey into the cream mixture, spoon into a covered plasic container (which holds 3-4 cups) and freeze. The longer hokey-pokey icecream is left, the softer the pieces of hokey-pokey get. This mixture makes a little more than three cups of icecream (0.8 litre). If you are making icecream without hokey-pokey, add ¥4 cup icing sugar to the condensed milk and cream before beating it.