Bubble Gum Ice Cream Recipes

Steps:

• 1. Prepare your Ice cream machine. (Some have parts that go into freezer, some use ice cubes and salt. Prepare by freezing or by making sure you have enough ice and salt).
• 2. add all ice cream ingredients to a large sauce pan. Heat to meld all the ingredients and flavors together. Do not scald! Just heat gently stirring constantly for a few minutes.
• 3. Remove from heat and let cool. Add a little pink or red food coloring to make a pretty pink color. (Add green or blue for green or blue ice cream). Refrigerate until very cold (a couple hours)(you can speed this up by putting in freezer for 20 minutes).
• 4. Pour the ice cream mixture into the machine and follow directions for your machine.
• 5. Let the ice cream thicken to consistancy of very thick pudding. (Open the drum of the machine to check thickness).
• 6. At this point add the chopped gum balls. Close the drum back up. Continue churning your ice cream until solid.
• 7. Remove ice cream to plastic tub or bowl with lid. Put in the freezer until needed. OR... serve right away! The kids love finding bits of gumballs in the ice cream!

Steps:

• Whisk milk, heavy cream and sugar over medium heat for 5 minutes until sugar melts.
• Whisk egg yolks and gradually add them to the milk mixture, stirring constantly until slightly thickened, about 2-3 minutes. Make sure the egg yolks are well combined.
• Stir in the vanilla extract and salt.
• Add the pieces of pink bubble gum and bring to a light boil. Whisk until the gum softens and the mixture has thickened, 7 - 10 minutes. Remove from heat and strain to remove of the gum particles.
• Add few drops of red food coloring to the mixture, cover, and place in the fridge until completely cold. At least for 3 hours or overnight.
• Pour the mixture into an ice cream machine and churn for 20-30 minutes until frozen, according to the manufacturer's instructions.
• Add the gumballs and stir carefully.
• Transfer to plastic container and place in the freezer for an hour before serving.
• Easy suggestion: take the ice cream out of the freezer for 5-10 minutes before serving, or longer, so it comes to the right scooping temperature. It is best served in chilled glass or porcelain bowls. Scoop it with a hot, but dry, ice-cream spoon (soak it in boiling water, then wipe dry).