Hokey Pokey Ice Cream

Make hokey pokey by heating sugar and golden syrup until amber. Remove from heat, stir in baking soda quickly, and pour onto a lined tray. Let set completely.

Heat cream and milk in a saucepan until steaming. Whisk egg yolks and sugar until pale, then slowly pour in the hot cream mixture, whisking constantly.

Return custard to the pan and cook over low heat, stirring continuously, until it coats the back of a spoon. Do not let it boil.

Strain custard through a sieve, stir in vanilla, and cool completely. Refrigerate for at least four hours or overnight.

Churn the cold custard in an ice cream maker according to manufacturer instructions until thick and creamy.

Break hokey pokey into small chunks and fold through the churned ice cream. Transfer to a container and freeze until firm.