We all scream for ice cream.
... However, please stop screaming. I'll make you ice cream! I promise.
I woke up last weekend to the sound of 10 year old boys screaming "TAG!!!" in the backyard. Goshdarnit. It seems summer is finally here and all the kids in Park Slope know it. I guess its not really "fair" to be angry about children enjoying the sunshine and the thrill of no school... but come on, guys. 7 am? I don't remember playing in the yard that early as a kid. At ten years old I was the one trying to make pancakes for my parents in the kitchen.
When I was little, I loved the summertime because that meant going to Target with my mom and sometimes being allowed to get a scoop of bright blue bubblegum ice cream. You know the kind I am talking about? The almost neon, blue, candy flavored concoction with multicolored frozen gum balls hidden inside? It was best served in a freshly unwrapped sugar cone. By the end of our trip around Target, I always looked like I was suffering from hypothermia but I can assure you, every bite was worth it. Sometimes kids truly know where its at.
Somehow, by infusing your cream and milk with bubblegum pieces everything gets creamier and more luscious than your average dairy dessert. This ice cream recipe captures all the flavors I remember, and by all I mean the flavors of Hubba-Bubba and artificial coloring. Yumtown. Even when you finish your cone of smooth and sweet cream you have a treat! Two sweets in one! If you want to impress some kiddos or simply take a trip down memory lane, I highly, highly recommend this one.
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
- Americolor Sky Blue soft food gel
- 3 oz package Dubble Bubble mini gum balls
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 two small "squirts" of Americolor soft gel. 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.
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.