Hokey Pokey Ice Cream

Instructions

1. 1 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.
2. 2 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.
3. 3 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.
4. 4 Strain custard through a sieve, stir in vanilla, and cool completely. Refrigerate for at least four hours or overnight.
5. 5 Churn the cold custard in an ice cream maker according to manufacturer instructions until thick and creamy.
6. 6 Break hokey pokey into small chunks and fold through the churned ice cream. Transfer to a container and freeze until firm.