Texture Of No Churn Ice Cream

Asked by Babels. Answered on 1st January 2017

Full question

I tried a no churn ice cream for the first time following Nigella's Pomegranate No-Churn Ice Cream recipe however substituting with Rosewater. It tasted lovely but didn't really have an ice cream texture, it was more like butter? Could the reason be overwhipping the cream? Also can the alcohol just be left out of Nigella's no-churn ice creams when mentioned?

No-Churn Pomegranate Ice Cream

By Nigella

Our answer

Nigella's No-Churn Pomegranate Ice Cream (from NIGELLA EXPRESS) is an easy combination of whipped cream, pomegranate juice and icing (confectioner's) sugar. The cream should be whipped to soft peaks only and unfortunately we do suspect the cream was whipped too much, which will cause it to become slightly grainy and buttery. If you are using a whipping cream rather than British double cream then you may find it easier to whip the cream and sugar until billowy and increased in volume, though not holding peaks, and then carefully whip in the pomegranate and lime juices.

Alcohol in no-churn ice creams does help to give the ice cream a softer, less icy texture. However it can be omitted if necessary. The ice creams made with condensed milk, such as Nigella's No-Churn Brandied Pumpkin Ice Cream and One-Step No-Churn Coffee Ice Cream have the best texture if alcohol is omitted, but for the others try to transfer the ice cream to the fridge about 30 minutes before serving, to let the ice cream "ripen", giving a softer texture.