Bubble Gum Ice Cream

By carvalhohm

Ingredients

• 3 egg yolks
• 3/4 cup sugar
• 1 1/2 cups whipping (35%) cream
• 1 1/2 cups whole milk
• 4 ounces pink Bubble gum (such as Dubble Bubble or Bazooka), chopped into 1/2” pieces
• 1/2 cup mini gumballs, chopped or left whole

Details

Servings 8
Adapted from simplysavvyrecipes.com

Preparation

Step 1

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.

Serves 8