Bubblegum flavored ice cream…yes, really! This bubblegum flavored ice cream is “knock your sock’s off” yummy and will have your kid’s begging you for a second scoop! This ice cream contains real cream to give you the utmost creamiest melt-in-your-mouth bite. After the cream is cooked, it is steeped in chunks of pink bubblegum for a bit to create that great flavor. After the bubblegum is strained, you will add and cook the rest of the ingredients. After it is cooled down, it is churned in an ice cream maker and later those colorful chunks of gumballs are added. If you are wondering, yes….you will be left with bubblegum to chew on after you eat your ice cream. As a kid, could a flavor of ice cream get an better…especially if you are left with gum to chew on!
The flavor of homemade ice cream does not even compare to the store bought ice cream. The last time I looked, the price of store bought premium ice cream is outrageous. So, my answer is to make your own! I bought an ice cream maker years ago and it has pretty much paid for itself. To get the most value of my dollar for making homemade ice cream, I wait for cream to go on sale.
So, it was my son’s 8th birthday this last week (where has the time gone!). He requested this bubblegum flavored ice cream along with a Pokemon cake to share with his friends. These kids thought this was the best ice cream they had ever eaten! Needless to say, there was no ice cream left by the time they were done with it. Make this for your kids…they will thank you
- 3 egg yolks
- ¾ cup sugar
- 1½ cups whipping (35%) cream
- 1½ cups whole milk
- 4 ounces pink Bubble gum (such as Dubble Bubble or Bazooka), chopped into ½” pieces
- ½ cup mini gumballs, chopped or left whole
- In a bowl, whisk egg yolks with sugar until thickened and pale yellow and set aside
- In a medium saucepan over medium-low heat, bring cream and milk to a simmer.
- Remove from heat and add chopped bubble gum. Let stand for 15 minutes, stirring occasionally.
- Pour cream mixture through a cheese cloth lined strainer/sieve to collect any bubble gum bits (draining cream mixture into a bowl). Gradually whisk in egg mixture.
- Return entire mixture to the saucepan. Cook over low heat, stirring constantly until the mixture is thick enough to coat the back of a wooden spoon. Be careful not to let it boil. Let the mixture cool to room temperature. Cover and refrigerate until completely cold.
- Stir cream mixture and transfer to an ice cream maker and freeze according to the manufacturer’s instructions. Add mini gumballs in the last 5 minutes of freezing, letting machine stir them in.
Adapted from The Ice Cream Bible