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

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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About Chef

Meet the people behind the luscious food, delicious recipes and entertaining shows

Ranveer Brar

Chef

Ranveer's fascination with food began on the streets of Lucknow. One of India's youngest executive chefs when he headed the kitchen at The Claridges, New Delhi, he has also spearheading Taj Group properties like Goa-based restaurants Morisco, Il Camino and Fishtail. This globe-trotting award-winning chef paints in his free time.

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