Recipe - Hokey-Pokey Ice Cream

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 heavybased 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
goldenbrown 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
wellbuttered 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 hokeypokey. Refreeze until needed.
Posted to EATL Digest 08 Aug 96

Date: Fri, 9 Aug 1996 12:10:36 EDT

From: erika metzieder 100627.3022@COMPUSERVE.COM
NOTES : It is important when making the hokeypokey to stir often,
otherwise the
mixture will burn.