Hokey Pokey ice cream by Chef Simon Webster

Hokey Pokey ice cream by Chef Simon Webster
(Source: East Texas Kitchen staff)
(Source: East Texas Kitchen staff)

(KLTV/KTRE) - Chef Simon Webster, owner of Sabor a Pasion in Palestine, is sharing a treat to help beat the heat.

New Zealand Vanilla ice cream, with bits of caramel throughout; Simon calls it "Hokey Pokey" ice cream!

Hokey Pokey Ice Cream

1/2 cup sugar (for the caramel)
10 egg yolks
3/4 cup sugar (for the ice cream)
3 cups heavy cream
1 teaspoon vanilla

To make the caramel, place a small skillet over medium heat. Add 1/2 cup of sugar and let it melt slowly. Only stir occasionally to mix. The sugar will darken to a caramel-like color. Once desired color is achieved turn off the heat and set the caramel aside to cool in the pan.

Make a double boiler by filling a pan of water 1/2 full and placing it on the stove. Bring to a simmer. Place a metal bowl over the hot water once it reaches a simmer. Add the egg yolks and sugar to the bowl. Begin whisking the mixture and continue to whisk. Do not let the mixture stand or the egg yolks may scramble. Whisk the mixture for several minutes until it is thick, pale and creamy ribbons begin flowing off the end of the whisk when pulled out of the bowl.

Remove bowl from heat and continue whisking for one minute to cool the mixture. Add vanilla. Slowly whisk in cream. Pour entire mixture into bowl of ice cream maker. Churn according to ice cream maker instructions.

While the ice cream is churning, use a spoon to break up caramel in the pan into several small pieces. When ice cream is thick, but not quite ready, add the broken pieces of caramel. After the churning is complete, store the ice cream in the freezer until ready to serve.

Recipe by Chef Simon Webster, Sabor a Pasion Estate & Vineyard, 903-729-9500, www.saborapasion.com