{"id":2820,"date":"2026-08-31T09:35:18","date_gmt":"2026-08-31T14:35:18","guid":{"rendered":"https:\/\/dmentd.com\/blog\/?p=2820"},"modified":"2026-08-31T09:35:18","modified_gmt":"2026-08-31T14:35:18","slug":"ice-cream-hokey-pokey-gem","status":"publish","type":"post","link":"https:\/\/dmentd.com\/blog\/ice-cream-hokey-pokey-gem","title":{"rendered":"Ice Cream &#8211; Hokey Pokey &#8211; GEM"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\"><strong><span style=\"text-decoration: underline;\">Base:<\/span><\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>90 GR brown sugar<\/li>\n\n\n\n<li>95 GR white sugar<\/li>\n\n\n\n<li>\u215b TSP kosher salt<\/li>\n\n\n\n<li>8 egg yolks<\/li>\n\n\n\n<li>25 OZ heavy cream<\/li>\n\n\n\n<li>5 OZ milk<\/li>\n\n\n\n<li>5 OZ butter (cut into cubes)<\/li>\n\n\n\n<li>1 TBS vanilla extract<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong><span style=\"text-decoration: underline;\">Honeycomb:<\/span><\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>142 GR sugar<\/li>\n\n\n\n<li>\u00bc OZ honey<\/li>\n\n\n\n<li>1 OZ water<\/li>\n\n\n\n<li>\u00be TSP baking soda<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong><span style=\"text-decoration: underline;\">Base:<\/span><\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Whisk the sugars, salt and egg yolks together. Add the cream and milk and whisk until everything is incorprated. Add the butter.<\/li>\n\n\n\n<li>Cook, stirring constantly, until the custard thickens enough to coat the back of a spoon, 170-175\u2109. Remove from the heat.<\/li>\n\n\n\n<li>Fill a large bowl with ice cubes and water to come about halfway up the sides. Place a medium bowl directly over the ice water then pour the custard mixture in. Whisk frequently until the mixture comes to room temperature.<\/li>\n\n\n\n<li>Place a mesh strainer over a vessel large enough to hold about 2 quarts and pour the custard in. Cover tightly and refrigerate until the temperature drops below 40\u2109, at least 4 hours, overnight preferred.<\/li>\n\n\n\n<li>Add the vanilla extract to the base and stir until blended, a few seconds with a stick blender is perfect.<\/li>\n<\/ol>\n\n\n\n<p class=\"wp-block-paragraph\"><strong><span style=\"text-decoration: underline;\">Honeycomb:<\/span><\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Cook the sugar, honey and water to 300\u00b0F. Stir in the baking sida.<\/li>\n\n\n\n<li>Knock down and pour onto silpat.<\/li>\n\n\n\n<li>When cool break into pieces.<\/li>\n<\/ol>\n\n\n\n<p class=\"wp-block-paragraph\"><strong><span style=\"text-decoration: underline;\">Ice Cream:<\/span><\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Pour the mixture into a prepped ice cream maker and process according to the manufacturer\u2019s directions. You\u2019ll know it\u2019s ready when you hear the motor begin to struggle a bit as the ice cream has become very thick, approximately 25 to 30 minutes.<\/li>\n\n\n\n<li>Add the honeycomb in the last 1\u00bd minutes of churning &#8211; enough to incorporate but not break down.<\/li>\n\n\n\n<li>Serve as is for soft serve or freeze for another 3 to 4 hours to allow the ice cream to harden.<\/li>\n<\/ol>\n\n\n\n<p class=\"wp-block-paragraph\">Yields ~1\u00be quarts.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Base: Honeycomb: Base: Honeycomb: Ice Cream: Yields ~1\u00be quarts.<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[4],"tags":[],"class_list":["post-2820","post","type-post","status-publish","format-standard","hentry","category-recipes"],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/posts\/2820","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/comments?post=2820"}],"version-history":[{"count":1,"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/posts\/2820\/revisions"}],"predecessor-version":[{"id":2821,"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/posts\/2820\/revisions\/2821"}],"wp:attachment":[{"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/media?parent=2820"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/categories?post=2820"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/tags?post=2820"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}