Whether you ordered Flake 99 in a cone or a bubble-gum toting Screwball in moulded plastic, at the heart of both was pale-as-snow, smooth-flowing, soft-serve Mr Whippy vanilla-flavoured ice cream.
There were actually two variations of Screwball that Pete and I remember – the ready-filled ones with raspberry ripple ice cream under a cardboard lid and the Mr Whippy one, but when I decided to recreate a Screwball for my entry into the resurrected Bloggers Scream For Ice Cream challenge, it had to be Mr Whippy. Well of course it did! I quickly realised that making ice cream van dispenser-style soft-serve ice cream at home is not as straightforward as it might seem. But I found an online recipe that seemed doable and, with Pete’s help, had a go.
To our surprise, the strange recipe worked!
In the absence of suitable plastic moulds (I considered finding and cannibalising a model dalek but decided that might be a bit expensive), I served my upside-down Screwball in a pretty glass instead.
Screwball Featuring Homemade Mr Whippy Ice Cream
170 ml double cream
160 full fat milk
75 grams caster sugar
1 teaspoon vanilla extract
1 leaf of gelatin (and cold water to soak)
3-4 bubblegum balls
Note: I changed the ratios of cream to milk in the original recipe.
- Soak the gelatin leaf in a bowl of cold water.
- Combine double cream, milk and vanilla extract in a pan and bring to a simmer over a medium heat, stirring constantly and checking that the mixture doesn’t boil.
- When the mixture reaches simmering point, retrieve the gelatin from the water, squeeze excess water out (and discard) and add to the saucepan.
- Once the gelatin has dissolved, add the sugar.
- Continue to cook until the mixture starts to thicken a little.
- Once the mixture has thickened sufficiently to coat the back of a spoon, remove from the heat and pour into a bowl to cool.
- Then refrigerate to chill for an hour.
- After chilling, whisk for 5 minutes using an electric whisk at full power.
(Moopy should drink whisky for five minutes, at this stage…)
- Decant into ice cube trays and place in the freezer to set solid.
Note: it’s very difficult to remove the set ice cream from regular plastic trays. We found ice cube bags the easiest but silicone ice cube trays may also be OK.
- Once the cubes have frozen solid, remove and place into a (powerful) blender or food processor and blitz until reduced to a frozen paste.
- Transfer into a piping bag and pipe into cones or serving dishes.
- Add a bubblegum ball to each serving.
This is my entry into BSFIC.
There’s still time to enter the challenge, so please check this post for more details.
Happy ice cream making!