Woolworths Hokey Pokey Reduced Fat Ice Cream Tub 2l tub.
Synonymous with New Zealand hokey pokey ice cream is vanilla ice cream mixed with pieces of honeycomb (or cinder) toffee, it is said to get its name from the ice cream sold by the 19th century Italian street vendors or “Hokey-Pokey” men in New York.
Hokey pokey is a flavour of ice cream in New Zealand, consisting of plain vanilla ice cream with small, solid lumps of honeycomb toffee.Hokey pokey is the New Zealand term for honeycomb toffee. The original recipe until around 1980 consisted of solid toffee, but in a marketing change Tip-Top decided to use small balls of honeycomb toffee instead. It is the most popular flavour after plain.
Flavors with illusive names: Oatrageous: oat milk ice cream with oat toffee and oatmeal raisin cookies Hokey Pokey: milk ice cream with house made honey comb Chunky Banana: milk ice cream with banana, caramel, brownie Einkorn: a nutty, ancient grain Yuzu Sun Cake: milk ice cream with yuzu cremeux and orange blossom chiffon cake Chocolate.
Hokey pokey ice cream can be described as a light caramel vanilla flavour with a burst of honeycomb joy throughout it. The team at Giapo have created a version of hokey pokey which not only reflects this flavour on the taste buds but also honours the New Zealand culture of creativity and innovation.
Now with the nice strong coffee base notes I needed to make it creamier so 3% VT Hokey Pokey Ice Cream (This tastes identical to VT Toffee Ice Cream so use instead if you can't get hokey pokey) is added, this gives a pleasant, sweet and creamy Ice Cream into the mix as well as the added bonus of adding the toffee, used lower than 3% it doesn't add enough toffee and higher than 3% it makes this.
Pour the hokey pokey straight away onto a baking paper lined tray and allow to cool. Once the hokey pokey is solid then break into rough chunks. Place sugar and egg yolks in a bowl and beat with an electric mixer until pale and creamy. Whip cream until soft peaks form and combine with egg mixture and hokey pokey chunks. Pour into a 2 litre plastic container with a tight fitting lid and freeze.
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