Hokey Pokey Ice Cream: New Zealand's Honeycomb Delight

Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides. Lightly grease the parchment paper and set aside.

In a large bowl, whip the cold heavy cream with an electric mixer on high speed until stiff peaks form, about 3-5 minutes.

Gently fold in the sweetened condensed milk and vanilla extract into the whipped cream until just combined. Pour the mixture into a freezer-safe container, cover, and freeze for at least 4 hours, or until firm.

While the ice cream base chills, prepare the hokey pokey (honeycomb). In a medium saucepan, combine the granulated sugar, golden syrup, and salt over medium heat. Stir until the sugar dissolves.

Bring the mixture to a boil without stirring, then continue to boil for 5-7 minutes until it reaches a deep amber color (300°F/150°C on a candy thermometer). Immediately remove from heat and quickly stir in the baking soda until the mixture foams up.

Pour the foamy honeycomb mixture onto the prepared parchment-lined baking pan. Do not spread it; let it cool completely at room temperature for at least 30 minutes until hard and brittle.

Once cooled, break the hardened honeycomb into small, irregular pieces. You can place it in a zip-top bag and gently tap with a rolling pin for easier breaking.

Remove the frozen ice cream from the freezer. Gently fold in the broken hokey pokey pieces, distributing them evenly throughout the ice cream. Work quickly to prevent the ice cream from melting too much.

Return the hokey pokey ice cream to the freezer for another 2-3 hours, or until completely firm, before serving.