Description
A fun and playful bubblegum flavored ice cream made with real Bazooka Bubblegum.
Ingredients
Scale
- 1 tbsp plus 1 tsp cornstarch
- 2 tbsp whole milk
- 45 pieces Bazooka Bubblegum
- 2 cups whole milk
- 1 cup heavy cream
- 2–3 tbsps granulated sugar
- pinch salt
Instructions
- Make the cornstarch slurry by combining cornstarch and 2 tablespoons of milk in a small bowl. Stir until the cornstarch dissolves and set aside.
- Fill a large bowl with ice water and place a 1-gallon Ziploc bag inside.
- Combine the bubblegum, milk, and heavy cream in a blender. Blend on high until the bubblegum pieces are pureed into the milk.
- Pour the mixture into a medium saucepan, add the sugar, pinch of salt, and bring to a simmer over medium/high heat. Do not let the mixture boil over.
- Reduce the heat to low and add the cornstarch slurry. Whisking the entire time, cook the mixture until thickened, about 3-5 minutes.
- Remove from heat and pour into Ziploc bag. Seal the bag and submerge it in the ice bath. Allow the mixture to cool completely, adding more ice as needed.
- Once the mixture has cooled, place a cheesecloth over a fine mesh strainer and strain the mixture at least 3-4 times, washing out the cheesecloth each time. The cheesecloth will be sticky from the gum. Discard the solids.
- Pour the mixture into an ice cream maker and freeze according to manufacturer’s instructions.
- Makes 1 quart of ice cream.
Notes
- Ensure to blend until the bubblegum is fully pureed for better flavor.
- Straining is important to remove the sticky bubblegum solids.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Churned
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 20g
- Sodium: 50mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 50mg