Bubblegum Ice Cream

Prep:15minCook:25min

Made with bubblegum extract, with gum balls mixed in. Serene says if you use real bubblegum instead of extract, add the bubblegum to the cream/milk, bring to a simmer, and whisk while cooking for 15-20 minutes. The gum will mostly dissolve, leaving small pieces.

Updated at: Thu, 17 Aug 2023 03:40:50 GMT

Nutrition balance score

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Ingredients

8 servings

600gwhole milk

357gheavy cream

7mlbubblegum extract

OR 1 package Bubblicious pink bubblegum I used a product from Olive Nation that suggested 1 tbsp per 4 cups dairy

150gsugar

3egg yolks

5mlvanilla extract

4 dropsfood coloring

blue or pink, optional

1 cupgum balls

small, mixed color

Instructions

Step 1

Place the gum balls and an ice cream container in the freezer.

Step 2

Whisk egg yolks and sugar in a small bowl.

Step 3

Prepare a metal bowl set in an ice bath, and a fine stainless sieve

Step 4

Combine milk, cream and bubblegum extract in a medium saucepan. Warm until steaming. Remove from heat.

Step 5

Temper the eggs by slowly adding 1/2 cup of the warm mixture, whisking constantly.

Step 6

Slowly pour the egg mixture back into the pan, again whisking constantly.

Step 7

Heat the mixture over medium heat, stirring constantly with a wooden spoon, until the mixture reaches 170˚F. The mixture should thicken slightly.

Step 8

Immediately remove from heat and pour through the stainless sieve into the metal bowl. Stir in the vanilla extract. Allow to chill in the ice bath and/or the fridge until the custard has cooled.

Step 9

Freeze in an ice cream machine. Near the end of the freeze, add the gum balls.

Step 10

Transfer ice cream to the chilled ice cream container. Freeze for 2 hours before serving.