*  Exported from  MasterCook  *
 
                           Hokey-Pokey Ice Cream~
 
 Recipe By     : STYLE, AUGUST 4, 1996
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Ice Cream
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4      Heaped Tbsp   Granulated Sugar
    2      Heaped Tbsp   Golden Syrup
    1      Level Tsp     Bicarbonate Of Soda
    2      Tubs          Vanilla Ice Cream -- 500 Milliliters Each
 
 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 five 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 10 x 7 inch 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.
 
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 NOTES : It is important when making the hokey-pokey to stir often, otherwise
the
 mixture will burn.
 

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