Ingredients

Method

For the coffee ice-cream:
• 2 cups cream
• 1 cup full-cream milk
• 130 g icing sugar
• ½ cup strong espresso
For the hokey pokey:
• 100 g sugar
• 4 T honey
• 1 ½ t bicarbonate of soda
For the butterscotch sauce:
• 2 T butter
• 100 g treacle sugar
• 150 g golden syrup
• 1 t vanilla extract
• ½ cup cream

Method

Ingredients

To make the coffee ice cream, whisk all the ingredients until combined. Divide the mixture between 2 Ziploc bags, expel the air and seal. Lay the bags flat in the freezer and freeze for 2 1⁄2 hours.

Break up the mixture and blend in a food processor for 2–3 minutes. Spoon into a loaf tin and freeze.

To make the hokey pokey, whisk the sugar and honey in a saucepan over a medium heat until the sugar has dissolved. Cook until golden, then remove from the heat. Whisk in the bicarbonate of soda and pour onto a silpat or silicone paper. Allow to cool and set.

To make the butterscotch sauce, heat the butter, sugar and syrup in a saucepan over a medium heat. Boil for 5 minutes, then stir in the vanilla extract and cream. Cook until golden brown and sticky. Remove from the heat and allow to cool.

Cook’s note: Use Woolworths’ toffee dessert sauce if you don’t want to make your own butterscotch sauce (it’s delicious over waffles, too. Shhh!).

Discover more ice-cream recipes here.