AUCHENDEAN LODGE
Dulnain Bridge, Inverness-shire. PH26 3LU
Highlands of Scotland UK
tel/fax #44 (0) 1479 851 347
e-mail: hotel@auchendean.com
Hokey Pokey Ice-Cream
Auchendean's logo
Auchendean's most popular Ice-Cream, and most often requested recipe! - from an idea which started from reminiscences by Ian and a friend (both  NZ'ers) about  New Zealand's top selling flavoured ice-cream.
The term Hokey Pokey probably derives from the North of England and Scotland  where an ice-cream called Hokey Pokey was served from street carts at the turn of the century. (see below)
Hokey Pokey:
 Mix 5 tablespoons sugar with 2 tablespoons golden syrup.
Bring to the boil, and simmer for 4 - 5 mins.
Remove from heat and stir in quickly 1 sieved teaspoon bicarbonate of soda.
It will instantly froth up and must be quickly poured onto a greased tin and allowed to cool.
Crush hokey pokey using a rolling pin, with the cold hokey pokey in a strong polythene bag.
Freeze hokey pokey in a container.

Vanilla Ice-cream:
4 eggs separated.
4 ounces sugar.
1 teaspoon vanilla essence.
1/2 pint double cream, whipped.

Method:
Whisk egg whites until stiff. Add sugar a bit at a time whilst beating.
Whisk in egg yolks one at a time, together with essence.
Fold in cream. Freeze ice-cream, stirring gently once.

To serve, scatter the frozen hokey pokey onto the ice-cream and mix it in
whilst serving. This allows the crunchiness to be retained.		 Ice-Cream Seller in High Street Edinburgh, C1880
Ice-Cream Seller in
High Street Edinburgh, C1880