You can uh, you can uh, you can uh-uh-uh – but did you know you can make great ice-cream from just three ingredients without a machine? And make a classic affogato dessert?
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Gypsy is a 1959 musical with music by Jule Styne, lyrics by Stephen Sondheim, and a book by Arthur Laurents and is loosely based on the 1957 memoirs of Gypsy Rose Lee, the famous striptease artist. The story follows the dreams and efforts of Mama Rose, the ultimate show-business mother, to raise two daughters to follow in her footsteps as stage performers and casts an affectionate eye on the hardships of vaudeville life. The character of Louise is based on Lee, and the character of June is based on Lee’s sister, the actress June Havoc.
Gypsy is considered by many to be the greatest American musical, and the role of Mama Rose is often called the ‘King Lear’ of the musical theatre canon, having been played by many of the iconic musical theatre leading ladies (including Angela Lansbury, Patti Lupone, Tyne Daly, Bernadette Peters and, in the recent London revival, Imelda Staunton.)
In the second act, You Gotta Get A Gimmick is sung by three strippers, Mazeppa, Electra and Tessie Tura, who advise Louise on how to make her striptease routine stand out: get a gimmick!
And what’s my gimmick, I hear you cry? Well, away from stripteases, since writing this blog it has been making syrup out of cranberry juice, as featured in our posset and gin fizz recipes. This time, I’ve used it to make a no-churn cranberry-ripple ice-cream recipe to create a twist on a classic Italian dessert, affogato – hence You Affo-Gotta Get A Gimmick (we don’t just throw this stuff together, you know!)
If you wanna make it
Twinkle while you shake it
Traditionally, affogato is a shot of hot espresso poured over a ball of vanilla ice-cream. The addition of the cranberry syrup elevates the fruity notes of the coffee in quite an amazing way – I realise that this is possibly the ponciest foodie statement I’ve written (so far), but try it – even a spoonful of the sharp cranberry syrup stirred into an espresso makes quite an impact without sweetening the coffee.
If you wanna grind it
Wait till you refined it
Not having an ice-cream machine, this was my first attempt at ice-cream making. There are at least a couple of ways of making ice-cream without a machine. The first involves folding whipped egg whites into a creamy custard prior to freezing (I remember my Mum using this method back in the early 1980s). The other method involves mixing whipped cream with condensed milk, which seemed much simpler and so I plumped for that one. Nigella Lawson has published many versions of this with different flavour combinations, but I based mine on this version by Xanthe Clay as it used entire pots of cream and condensed milk and so I didn’t have any measuring to do (or wasted leftovers).
If you wanna bump it
Bump it with a trumpet
Make the syrup by reducing store bought cranberry juice to 150-200ml – you want to get to the stage where it coats the back of a spoon. Allow it to cool fully. Mix the whipped double cream with the condensed milk as per the recipe (on reflection, the end product was slightly sweeter than I liked, so you could try adding three quarters of the condensed milk initially and the rest if needed after tasting). I also added some vanilla seeds. Pour the mix into your freezer container, alternating layers of cream and syrup. Swirl a knife through the layers to create a ripple effect throughout the container – you want to make sure that every spoonful of ice-cream has some of the pink ripples, but you don’t want to mix so much as to make pink ice-cream. Freeze for at least 4 hours until set.
Of course, if you have an ice-cream maker, you could make a traditional custard-based ice cream instead
If you wanna churn it
Churn it with a turnip!
Place a scoop of the ice cream into a serving dish (I had some syrup left over so added a little more as a topping!) and serve with a fresh cup of espresso.
Pour the hot coffee over the ice-cream and tuck in immediately! The ice-cream is also great on its own or alongside warm mince pies.
Take it away, girls…
Get yourself a gimmick
And you too can be a star…
- 1L store bought cranberry juice
- 600ml whipped double cream
- 400g can condensed milk
- vanilla seeds (optional)
- fresh cup of espresso
- Make the syrup by reducing the cranberry juice to 150-200ml - you want to get to the stage where it coats the back of a spoon. Allow it to cool fully.
- Mix the whipped double cream with the condensed milk as per the recipe, adding vanilla seeds if using.
- Pour the mix into a freezer container, alternating layers of cream and syrup. Swirl a knife through the layers to create a ripple effect throughout the container. Freeze for at least 4 hours until set.
- To serve, place a scoop of the ice cream into a serving dish and serve with a fresh cup of espresso. Pour the hot coffee over the ice-cream eat immediately!