I tried Nigella's recipe for No-Churn Pomegranate Ice Cream. It tasted great but there was a good amount of ice crystallisation in it. Also at the bottom of the container there was a good amount of pieces of frozen ice. How can I avoid this?
Ice crystallization usually happens in ice cream when there is too much water in the mixture. Fat and sugar give a smooth consistency. From the description we suspect that the No-Churn Pomegranate Ice Cream (from Nigella Express) was made with a whipping cream or a lower fat cream, rather than double cream.
We appreciate that double cream is difficult to get outside of the UK and it is still possible to get good results with the ice cream if using whipping cream or US heavy cream. However you may want to make sure that the ice cream is freezing as quickly as possible as this should reduce the risk of large ice crystals forming at the base (which we suspect is coming from the mixture separating slightly as it freezes).
Turn your freezer setting to as cold as possible and try to freeze the ice cream in a relatively shallow container. It may also help to pre-chill the container in the freezer before using and a metal container should help to freeze the ice cream more quickly. Also make sure that the ingredients are cold before making the ice cream. For whipping cream it may also help to whip the cream first to soft peaks, then whisk in the pomegranate juice mixture.