Hokey Pokey Ice Cream #EatTheWorld

This post is really special because it's my third time around with "Eat the World Recipe Challenge" hosted by CulturEatz AND it's my Third Blogging Anniversary! The first blog anniversary I actually forgot about it. Last year I made a delicious Ube layer cake. This year I decided to celebrate with New Zealand Hokey Pokey Ice cream.

I have two sets of local pictures. The first set from a friend that was born and raised in New Zealand kindly donated of her home. The second, of the Hobbit set, are from a family member who got to visit. And they are gorgeous. I had no idea New Zealand was quite so picturesque. I think it may have gotten bumped up on my bucket list. Things don't really get added, you can't when the list includes "see everything", but they certainly get ranked in ordered of preference.

Wellington, New Zealand

Queensland, New Zealand

Newlands, New Zealand

So since most of us aren't getting to enjoy that right now we can console ourselves with ice cream. It's almost as good, right?

3 c. heavy cream
3 c. milk
6 egg yolks
1/4 c. golden syrup
1/2 c. sugar
1 tsp. vanilla extract
1 batch Hokey Pokey, chopped

Place the egg yolks in a large heat-proof bowls, whisk together and set aside. 

In a large, thick bottom saucepan combine the milk, heavy cream, sugar, golden syrup, and vanilla extract. Cook over medium high heat until bubbles start to form but do not allow it to boil. Whisk the cream as it's heating to keep it from sticking to the pan and scorching. 

Once the liquid is hot slowly, very slowly, drizzle the hot cream in to the egg yolks, whisking to keep the eggs from curdling. Keep the stream very thin at first, about half as thick as a pencil. Whisk, and drizzle, and whisk. Once about a cup of the cream is combines with the eggs you can pour it a bit faster, but keep whisking. Once half the cream is combined with the eggs return the pot to the stove and whisk the egg mixture back in. 

Keep the heat at medium and cook, whisking, until thick enough to coat the back of a spoon. 

Remove from the heat and allow to cool for about 30 minutes. Cover and chill over-night or at least 8 hours. 

Churn in your ice cream maker according to manufacturers directions. Work in batches as needed. I LOVE my ice cream maker, no bases to freeze, but it's fairly small. I did this in 2 batches. 

Place the soft serve set ice cream in the carton you plan on freezing it in and fold in 1/3 of the hokey pokey. Place in the freezer while you work with the remaining custard. Freeze like the first batch, add to the ice cream tub and fold in another 1/3 of the hokey pokey.

Reserve the remaining candy to sprinkle over the top. Freeze the ice cream overnight, or until solid. 

Enjoy!

Hobbiton, filmed in New Zealand

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Check out all the wonderful New Zealand dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us!

Evelyne: New Zealand Lolly Cake
Camilla: Baked Fish Fritters + Wild Sauvignon
Amy: Kiwi Burger
Wendy: Kiwi Pavlova
Heather: Kiwi-Strawberry Trifle
Margaret: Classic Pavlova - lightened up