As a kid, my favorite memory was Blue bubblegum ice cream and that was before the bubblegum chunks were added. It is a craving I still have to this day and I now have not only kids of my own but grand kids too. I did a search for the recipe and came across this one… hope you enjoy it as well!!
Bubblegum Ice Cream
- 2 cups heavy whipping cream
- 1 1/2 cups whole milk
- 2 egg yolks
- 1/2 cup sugar
- 4 oz HubbaBubba bubble tape
- Blue food coloring
- 3 oz package Dubble Bubble mini gum balls (optional)
In a saucepan, bring heavy whipping cream, milk, and sugar to a light boil. Whisk in egg whites. Simmer mixture and add in 2 packages of Hubba Bubba bubble tape. Let simmer for 5 minutes. Whisk mixture over heat. Most of the gum will dissolve but don’t be surprised to find small particles of pink. Add in food coloring until desired color. The milk mixture will turn bright blue. Turn off heat and strain your cream into a medium sized mixing bowl. Let cool a few minutes before covering with plastic wrap and placing in the refrigerator. Chill for 6-8 hours or overnight.
Chop half your gum balls into halves or quarter sized pieces. This will make the ice cream easier to bite into and more manageable for children. Feel free to leave out the gum balls entirely if concerned about swallowing the gum pieces; the ice cream base will have plenty of bubblegum flavoring. Personally, I don’t like it with gumballs, just give me the ice cream.
Churn chilled ice cream in your ice cream maker according to manufactures instructions. I churned mine for about 20 minutes before adding in gum pieces and gum balls. Churn ice cream for a final 5 minutes before storing in an air tight container. Freeze for four hours or more before serving.