Bubble Gum Ice Cream – a delicious recipe with Heavy Cream, Sugar, Egg Yolks, Vanilla, Salt, Small Gumballs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Whisk all the ingredients, minus the gums, over medium heat. Make sure the egg yolks are well combined.
2
Add the pieces of pink bubble gum and bring to a light boil. Whisk until the gum softens and the base has thickened.
3
Remove from heat, cover, and place in the fridge until completely cold, at least 3 hours but overnight is better.
4
Before pouring the ice cream base into the frozen bowl of an ice cream maker, place a paper towel in a colander and strain the base to remove of the gum particles.
5
Pour the base into an ice cream maker and churn for 20-30 minutes.
6
Once frozen, add the gumballs. Eat immediately or store in an airtight container and freeze.
7
Makes approximately 5 1/2 cups.
306
kcal
Calories
14
g
Fat
39
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2-1/2 cups Half-and-half, 1-1/2 cup Heavy Cream, 3/4 cups Sugar, 2 whole Egg Yolks, and more.
Yes, Bubble Gum Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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