Dalgona Coffee Hokey Pokey Ice Cream

Method

1. Put the instant coffee, sugar and hot water (equal amounts) in a bowl and whip with an electric mixer for 4 min, until it turns from dark brown to a pale caramel colour and holds peaks when you lift the beaters. That's your dalgona coffee cream; by hand it takes 3 to 4 times longer.

   Add in this stepInstant coffee granules 4 tspWhite sugar (for the dalgona coffee) 4 tspHot water 4 tsp

2. Have a paper-lined tin and the sifted baking soda ready. Put the sugar and golden syrup in a 16 cm deep saucepan, stir on low heat for 2 min until dissolved, then stop stirring, turn up to medium heat and boil for 3 min, until deep honey-amber (150 °C). Take it off the heat at once. Keep children out of the kitchen.

   Add in this stepWhite sugar (for the honeycomb) 60 gGolden syrup (or honey) 2 tbsp

   low heat→medium heat

3. Add the baking soda, whisk fast for just 3 to 5 seconds and, as it foams up, pour it straight into the 15×10 cm tin without spreading; this is exactly how Korean dalgona candy is made. Leave for 30 min to cool and harden. Never touch or taste the 150 °C syrup.

   Add in this stepBaking soda 1 tsp

4. In a cold bowl, whip the cream with the salt for 3 min, to soft peaks that flop over at the tip.

   Add in this stepDouble or heavy cream (35% fat or more), very cold 200 mlSalt 1 pinch

5. Fold in the condensed milk gently, then add two-thirds of the dalgona coffee cream and fold just 2 or 3 times so streaks remain.

   Add in this stepSweetened condensed milk 135 g

6. Crush the honeycomb into roughly 1 cm pieces and quickly fold most of it into the cream, then spread it in a 600 ml lidded container. Dot the remaining dalgona cream over the top, swirl it with a skewer for a marbled look and scatter over the rest of the honeycomb.

7. Cover and freeze for at least 6 h. Take it out 5 minutes before serving.