Steeping ice cream to make exciting new flavors is fun. Homemade Bubblegum Ice Cream is so easy to make and absolutely delicious. Your party guests or family will love every bit of this ice cream!
I absolutely love birthdays. It’s a chance to celebrate another year of your loved one or friend. One of things I’ve really got into doing lately is making a special treat for birthdays. I like to take birthday girl and guy’s favorite flavors and come up with a dessert. Well, lucky you, my 8 year old niece loves bubble gum. I mean seriously loves gum. So I thought that it would be super fun to make a bubblegum ice cream for her birthday party.
Having never made a candy based ice cream before, I sought advice from a chef friend who has a lot of ice cream experience. Turns out, its pretty simple. The bubble gum actually mostly melts into the base. But, what doesn’t melt, is simply strained out. The same goes with candy. You can steep any candy you want–licorice or jolly ranchers–whatever you can think of. Now, I can’t promise you that it will taste good but I bet at least those two candy based ice creams would be delicious!
I had so much fun making this ice cream. One batch I did try to put gum balls into ice cream but the second batch I left gum ball free. PS. I didn’t realize just how hard it is to find small-ish gum balls. I tried like 6 different stores and none of them had small gum balls. So weird. So, if you want them in your ice cream, plan ahead!!
The other great thing about this recipe is that it gave me the skills I needed to experiment more confidently with my recipes. I’ve really had a great time infusing different flavors into my recipes, which you’ll be seeing over the next few weeks!!
- 1 cup whole milk
- 3/4 cup sugar
- 2 cups heavy cream
- 6 large egg yolks
- pinch salt
- 6 pieces of bubble gum (I used Bubble Yum)
- Optional: gum balls
- One day in advance to making Ice cream, freeze the bowl.
- On medium low heat, heat milk, half the sugar and cream and the pinch of salt in a sauce pan. Stirring the ingredients until the sugar is dissolved and heating to barely a boil.
- Lower the heat to low and add in the bubblegum. Stir the mixture until the bubble gum has mostly melted. Pull it off the heat and let it stand for about 5 minutes.
- Whisk together the egg yolks and the other half of the sugar and set aside momentarily in a large mixing bowl.
- Strain the cooked mixture through a fine mesh strainer (but a cheese cloth can do in a pinch).
- Slowly pour and whisk the mixture into the egg yolk and sugar mixture. Pour the mixture back into the pan and cook on medium heat, stirring continuously and scraping the bottom of the pan to make sure the mixture isn’t sticking. Cook until the mixture is thick enough to coat your spoon.
- Add a few drops of red food coloring if you want to make the ice cream a little richer pink color. Then strain the mixture again through a fine mesh strainer to catch any of the egg bits that might have formed. Stir in the remaining portion of the heavy cream and let it cool in the fridge for 6-8 hours.
- Then churn per your ice cream machine’s instructions.
- Optional: Add in small gum balls if you wish!