*  Exported from  MasterCook  *

                          Hokey-Pokey Ice Cream

Recipe By     : Style, Aug 4, 1996
Serving Size  : 8    Preparation Time :0:00
Categories    : Ice Cream

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      tb            Granulated sugar heaping
   2      tb            Golden syrup -- heaping
   1      ts            Bicarbonate of soda
   1      L             Vanilla ice cream (2 tubs)

In a heavy-based pan, allow the sugar and syrup to dissolve slowly
over a low heat, stirring well.

Increase the heat to medium and bring to the boil, stirring
constantly. Once you see bubbles, reduce the heat slightly and simmer
for 5 minutes, stirring frequently, until it is a deep golden-brown
colour, but ensure that it does not burn. Remove from the heat and
stir in the bicarbonate until it froths up, then pour into a
well-buttered 10x7" shallow tin. Leave to cool completely.

Break the contents into small pieces. I find it easiest to do this by
placing it all in a plastic bag and bashing with a rolling pin.

Soften the ice cream very slightly by placing it on "Defrost" in the
microwave for one minute. Tip into a bowl and quickly mix in the
hokey-pokey. Refreeze until needed.

Notes:

It is important when making the hokey-pokey to stir often, otherwise
the mixture will burn.


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