Home made Mr Wippy Ice Cream
Discussion
It's ice cream, so it can be made with any ice cream maker(or without if you like hard work); it has weird stuff in to make it stand up(not unlike angel delight etc) so you can buy packets of ready mixed powder to make it with less faff.
I love the stuff and could happily lay under the whipped ice cream machine, mouth open and tap on!
I looked into this a few years ago, even researching buying one of the machines that ice cream vans use. Seems that one of the problems is hygiene as the machine has to be completely sterilised after use due to risk of bacteria.
I looked into this a few years ago, even researching buying one of the machines that ice cream vans use. Seems that one of the problems is hygiene as the machine has to be completely sterilised after use due to risk of bacteria.
My no churn recipe could get you very close if you pulled the ice cream from the freezer earlier. I imagine real MR Whippy is close to this with no eggs and non dairy cream rather than 100% cream
Cream 600ml
Condensed milk 200ml
Vanilla extract 1 tsp
Whip the cream to soft peaks then combine with the condensed milk and vanilla. It has a very 'Mr Whippy' texture and flavour at this stage.
If I was you I'd put the whole lot into a piping bag (a big star nozzle would give you the right effect) and then freeze. I'd check after an hour and hourly thereafter. It needs to get down to freezer temperature but not get so solid that it would not pipe. Even if it did do this you could thaw in the fridge for a few hours.
There may be someone smarter than me in food chemistry that could think of an addition that would reliably prevent freezing solid so you could freeze, forget, and keep between uses. I imagine a small amount of whisky, glycerine or liquid glucose might act as antifreeze.
This is a bit of a non PH reply as it doesn't involve an expensive machine,
Cream 600ml
Condensed milk 200ml
Vanilla extract 1 tsp
Whip the cream to soft peaks then combine with the condensed milk and vanilla. It has a very 'Mr Whippy' texture and flavour at this stage.
If I was you I'd put the whole lot into a piping bag (a big star nozzle would give you the right effect) and then freeze. I'd check after an hour and hourly thereafter. It needs to get down to freezer temperature but not get so solid that it would not pipe. Even if it did do this you could thaw in the fridge for a few hours.
There may be someone smarter than me in food chemistry that could think of an addition that would reliably prevent freezing solid so you could freeze, forget, and keep between uses. I imagine a small amount of whisky, glycerine or liquid glucose might act as antifreeze.
This is a bit of a non PH reply as it doesn't involve an expensive machine,
oddman said:
My no churn recipe could get you very close if you pulled the ice cream from the freezer earlier. I imagine real MR Whippy is close to this with no eggs and non dairy cream rather than 100% cream
Cream 600ml
Condensed milk 200ml
Vanilla extract 1 tsp
Whip the cream to soft peaks then combine with the condensed milk and vanilla. It has a very 'Mr Whippy' texture and flavour at this stage.
If I was you I'd put the whole lot into a piping bag (a big star nozzle would give you the right effect) and then freeze. I'd check after an hour and hourly thereafter. It needs to get down to freezer temperature but not get so solid that it would not pipe. Even if it did do this you could thaw in the fridge for a few hours.
There may be someone smarter than me in food chemistry that could think of an addition that would reliably prevent freezing solid so you could freeze, forget, and keep between uses. I imagine a small amount of whisky, glycerine or liquid glucose might act as antifreeze.
This is a bit of a non PH reply as it doesn't involve an expensive machine,
But it is very PH as it involves experimenting, ingenuity and a little booze Cream 600ml
Condensed milk 200ml
Vanilla extract 1 tsp
Whip the cream to soft peaks then combine with the condensed milk and vanilla. It has a very 'Mr Whippy' texture and flavour at this stage.
If I was you I'd put the whole lot into a piping bag (a big star nozzle would give you the right effect) and then freeze. I'd check after an hour and hourly thereafter. It needs to get down to freezer temperature but not get so solid that it would not pipe. Even if it did do this you could thaw in the fridge for a few hours.
There may be someone smarter than me in food chemistry that could think of an addition that would reliably prevent freezing solid so you could freeze, forget, and keep between uses. I imagine a small amount of whisky, glycerine or liquid glucose might act as antifreeze.
This is a bit of a non PH reply as it doesn't involve an expensive machine,
My tried and tested:
397ml can sweetened condensed milk
500ml non-dairy cream. Literally the Council stuff: Elmlea etc. You want those emulsifiers in there, that non milk fat content. It gives a smoother result as 'real' cream can be a bit icy.
Beat together. Add whatever flavourings you like - 50g cocoa powder etc, chocolate chips, fancy cherries, crushed Amaretti biscuits, a slug of Bailey's.
Freeze.
Scoop.
Soak up the accolades.
Thank me later.
I accept cash.
Mobile Chicane said:
My tried and tested:
397ml can sweetened condensed milk
500ml non-dairy cream. Literally the Council stuff: Elmlea etc. You want those emulsifiers in there, that non milk fat content. It gives a smoother result as 'real' cream can be a bit icy.
Beat together. Add whatever flavourings you like - 50g cocoa powder etc, chocolate chips, fancy cherries, crushed Amaretti biscuits, a slug of Bailey's.
Freeze.
Scoop.
Soak up the accolades.
Thank me later.
I accept cash.
I can help.
There are plenty of 'soft serve' machines that are basically glorified blenders/dispensers and don't actually make Mr Whippy.
Then there is this...
https://www.amazon.co.uk/Klarstein-Self-Cooling-Co...
This makes actual Mr Whippy in a domestic kitchen, without needing a commercial, industrial machine that costs thousands.
There are plenty of 'soft serve' machines that are basically glorified blenders/dispensers and don't actually make Mr Whippy.
Then there is this...
https://www.amazon.co.uk/Klarstein-Self-Cooling-Co...
This makes actual Mr Whippy in a domestic kitchen, without needing a commercial, industrial machine that costs thousands.
GiantEnemyCrab said:
Mobile Chicane said:
My tried and tested:
397ml can sweetened condensed milk
500ml non-dairy cream. Literally the Council stuff: Elmlea etc. You want those emulsifiers in there, that non milk fat content. It gives a smoother result as 'real' cream can be a bit icy.
Beat together. Add whatever flavourings you like - 50g cocoa powder etc, chocolate chips, fancy cherries, crushed Amaretti biscuits, a slug of Bailey's.
Freeze.
Scoop.
Soak up the accolades.
Thank me later.
I accept cash.
Yes, best remove to the fridge an hour before serving.
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