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Hockey Pockey
Looking for a ice cream to kill the summer. This recipe will surely impress you.
Hockey Pockey Recipe by Chef Ranveer Brar
Serves

- 4

Cooking Time

-30 Min

Difficulty

- Medium

Preparation Time

- 15 Min

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INGREDIENTS

  • 1 1/3 cup Castor Sugar
  • 1/2 Cup Corn Syrup
  • as needed Water
  • 1 tsp Cream of Tartar
  • 1 tsp Baking Soda
  • 2 scoop Vanilla Ice cream
  • Honey

HOW TO PREPARE HOCKEY POCKEY

  1. 1

    In a thick bottomed pan add 1 1/3 cup castor sugar, 2 tbsp corn syrup and melt it on low flame.
  2. 2

    To caramelize sugar dip brush in water and run it on sides of the pan.
  3. 3

    The sugar will start melting forming large bubbles keep repeating the procedure till the size of bubbles becomes small.
  4. 4

    To test the sugar take some melted sugar and pour into a bowl of chilled water If the hardened sugar cannot be pressed it is at hard ball stage, keep cooking the sugar in the pan.
  5. 5

    When the sugar that is poured in chilled water can be pressed between fingers, it has reached soft ball stage.
  6. 6

    Cook sugar till the molten sugar makes cracking sound when poured in chilled water, use sugar thermometer to ensure a temperature of 152 – 155°C.
  7. 7

    Mix 1 tsp cream of tartar, 1 tsp baking soda in the pan and sugar will start bubbling.
  8. 8

    Carefully pour melted sugar in a baking tray layered with aluminium foil, let the honeycomb cool for atleast one hour.
  9. 9

    Crush honey comb and add a scoop of ice-cream, drizzle some honey on top.
  10. 10

    Hokey Pokey is ready to be served.
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