Fruit In No-Churn Ice Cream

Our answer

NIgella's No-Churn Pomegranate Ice Cream (from NIGELLA EXPRESS) is made with the juice of two pomegranates, icing (confectioners') sugar and double (whipping or heavy) cream. As the juice of the fruit is used, we suspect that it would be possible to use juice from strawberries as an alternative. However in our opinion the flavour of the juice of strawberries may not be as pronounced as flavour of pomegranate juice, so the ice cream may be slightly insipid. We would also mention that as we have not tried the ice cream in this form, we are unable to guarantee the results.

Two pomegranates yield between 180ml and 225ml (approximately 3/4 cup and scant 1 cup) of juice. So we would suggest using about 200ml (generous 3/4 cup) of strawberry juice. We estimate that you would need up to 300g (10 ounces) strawberries to yield 200ml of juice. Try to use strawberries that are ripe and fragrant. Blend the strawberries then press the puree through a fine sieve to remove the seeds and any very fibrous pulp and then stir the lime juice and icing sugar and continue with the recipe. You may also like to try Nigella's Strawberry Ice Cream, which is a custard-based ice cream.