I have made the One Step No-Churn Coffee Ice Cream for a few years now and love it, but the last batch was "chewy" and I do not know what I have done wrong.
Nigella's One-Step No-Churn Coffee Ice Cream (from NIGELLISSIMA) is an easy to make ice cream that is made with a base of whipped cream and sweetened condensed milk. The texture is usually smooth and fairly light and the ice cream is easy to scoop as it contains a small amount of alcohol (though this can be omitted, if necessary).
Ice cream that is "chewy" is usually slightly dense and this can be for a variety of reasons. We wonder if the ice cream has melted slightly in the container when some was being served. If it melts a little and then re-freezes then this can cause the ice cream to lose some of the air that was whipped in and have a denser texture. Also if the mixture was not whisked enough then it would have a denser texture. If you are using whipping cream rather than double cream it may help to whisk the cream to soft peaks first, before incorporating the condensed milk and measure the condensed milk carefully. Finally the no-churn ice creams do not store as well as a store-bought egg custard based ice cream and the texture will become more dense over time. The ice cream is at its best within a week of making and we would suggest eating it within 1 month of making.