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1
Whisk milk, heavy cream and sugar over medium heat for 5 minutes until sugar melts.
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2
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.
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3
Stir in the vanilla extract and salt.
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4
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.
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5
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.
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6
Pour the mixture into an ice cream machine and churn for 20-30 minutes until frozen, according to the manufacturer's instructions.
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7
Add the gumballs and stir carefully.
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8
Transfer to plastic container and place in the freezer for an hour before serving.
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9
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).
