Place sugar and golden syrup in a saucepan and stir constantly over a low heat until the mixture comes to the boil. Boil for 5 minutes over a very gentle heat, stirring occasionally to make sure it doesn't burn. Remove the saucepan from the heat and add the baking soda, quickly stirring until the mixture froths. Pour the hokey pokey straight away onto a baking paper lined tray and allow to cool. Once the hokey pokey is solid then break into rough chunks.

Place sugar and egg yolks in a bowl and beat with an electric mixer until pale and creamy.

Whip cream until soft peaks form and combine with egg mixture and hokey pokey chunks. Pour into a 2 litre plastic container with a tight fitting lid and freeze overnight or until firm.

You can also substitute 1 can of sweetened condensed milk for eggs and sugar, perfect for those with egg allergies although it is quite a bit sweeter.