Hokey Pokey Ice Cream — New Zealand Vanilla Ice Cream with Honeycomb Toffee

Boil the golden syrup with half the granulated sugar over medium heat without stirring for 6 minutes, until deep amber. Remove from the heat and quickly whisk in the baking soda. The mixture will foam and expand. Pour onto parchment paper and leave for 20 minutes to set completely.

Leave the honeycomb toffee at room temperature for 20 minutes, until hard enough to snap when touched, then break into large pieces.

Heat the milk and cream on the cooktop. Whisk the egg yolks with the remaining sugar and slowly pour the hot milk over them. Return the mixture to the saucepan and cook over low heat for 8 minutes, until it coats the back of a spoon. Add the vanilla and leave to cool.

Mix the cooled cream base in the automatic mixer until it thickens. During the final 2 minutes, add the broken honeycomb toffee and mix. Then transfer it to a container and store it in the freezer.