Hokey Pokey Ice Cream with a Tropical Twist

Ingredients

In this adaptation of Hokey Pokey Ice Cream, we infuse the flavors of Christmas Island by incorporating coconut and pineapple into the recipe. These tropical ingredients add a refreshing twist to the classic New Zealand dessert, enhancing its taste and giving it a unique island flair. We alse have the original recipe for Hokey Pokey Ice Cream, so you can check it out.

• 2 cups (470ml) heavy cream 2 cups (470ml) heavy cream
• 1 cup (240ml) whole milk 1 cup (240ml) whole milk
• 3/4 cup (150g) granulated sugar 3/4 cup (150g) granulated sugar
• 4 large egg yolks 4 large egg yolks
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1/2 cup (100g) honey 1/2 cup (100g) honey
• 1/4 cup (60ml) water 1/4 cup (60ml) water
• 1/2 teaspoon baking soda 1/2 teaspoon baking soda
• 1/2 cup (40g) desiccated coconut 1/2 cup (40g) desiccated coconut
• 1/2 cup (75g) diced pineapple 1/2 cup (75g) diced pineapple

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 24g, 15g
• Carbohydrates (total, sugars): 32g, 28g
• Protein: 4g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   In a saucepan, combine the heavy cream and milk. Heat over medium heat until it begins to simmer. Remove from heat.
2. 2.
   In a separate bowl, whisk together the sugar and egg yolks until well combined.
3. 3.
   Slowly pour the hot cream mixture into the egg mixture, whisking constantly.
4. 4.
   Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon. Do not let it boil.
5. 5.
   Remove from heat and stir in the vanilla extract. Let the mixture cool completely.
6. 6.
   In a small saucepan, combine the honey and water. Heat over medium heat until the mixture reaches 300°F (150°C) on a candy thermometer.
7. 7.
   Remove from heat and quickly stir in the baking soda. The mixture will foam up.
8. 8.
   Pour the foaming honey mixture onto a baking sheet lined with parchment paper. Let it cool and harden.
9. 9.
   Once the honeycomb has hardened, break it into small chunks.
10. 10.
    In an ice cream maker, churn the cooled custard mixture according to the manufacturer's instructions.
11. 11.
    During the last few minutes of churning, add the desiccated coconut, diced pineapple, and honeycomb chunks.
12. 12.
    Transfer the ice cream to a lidded container and freeze for at least 4 hours or until firm.
13. 13.
    Serve the Hokey Pokey Ice Cream with a Tropical Twist in bowls or cones and enjoy the taste of Christmas Island.

Treat your ingredients with care...

• Coconut — Toast the desiccated coconut in a dry skillet over medium heat until golden brown for enhanced flavor and aroma.
• Pineapple — Use fresh pineapple for the best taste. Make sure to dice it into small pieces to distribute the flavor evenly throughout the ice cream.

Tips & Tricks

• For an extra tropical touch, sprinkle some toasted coconut on top of the ice cream before serving.
• If you don't have an ice cream maker, you can pour the custard mixture into a shallow dish and freeze it. Stir every 30 minutes until it reaches the desired consistency.
• Experiment with different tropical fruits like mango or passion fruit for additional flavor variations.
• To make the honeycomb extra crunchy, add a pinch of sea salt to the honey mixture before pouring it onto the baking sheet.
• Serve the ice cream in coconut bowls or garnish with fresh pineapple slices for an eye-catching presentation.

Serving advice

Serve the Hokey Pokey Ice Cream with a Tropical Twist in bowls or cones. For an elegant touch, garnish with a sprig of fresh mint or a drizzle of caramel sauce.

Presentation advice

To create a visually appealing presentation, scoop the ice cream into individual serving bowls or glasses. Top each serving with a sprinkle of toasted coconut and a few pineapple chunks. Serve with a colorful tropical fruit salad on the side.