INGREDIENTS

INSTRUCTIONS

In a heavy-based pan, allow the sugar and syrup to dissolve slowly
over a low heat, stirring well. Increase the heat to medium and bring
to the boil, stirring constantly. Once you see bubbles, reduce the
heat slightly and simmer for five minutes, stirring frequently, until
it is a deep golden-brown colour, but ensure that it does not
burn.Remove from the heat and stir in the bicarbonate until it froths
up, then pour into a well-buttered 10 x 7 inch shallow tin. Leave to
cool completely. Break the contents into small  pieces. I find it
easiest to do this by placing it all in a plastic bag and bashing  with
a rolling pin. Soften the ice cream very slightly by placing it  on
"Defrost" in the microwave for one minute. Tip into a bowl and  quickly
mix in the hokey-pokey. Refreeze until needed. Posted to  EAT-L Digest
08 Aug 96  Date:    Fri, 9 Aug 1996 12:10:36 EDT  From:    erika
metzieder <100627.3022@COMPUSERVE.COM> NOTES : It is  important when
making the hokey-pokey to stir often, otherwise the  mixture will burn.

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