Recipes

Bubblegum Ice Cream

bubblegum_ice_cream_m

This is the most spectacularly odd tasting ice cream I’ve ever made.  One spoonful and you’ll feel like you just put several pieces of bubblegum in your mouth. And even if most adults make a face when you mention the name, many of them may be surprised that they actually like it. And the kids will all love it! I took it to a big family get-together and it was a definite hit.

2 cups heavy whipping cream
1 cup whole milk
10 pieces Bubble Yum bubblegum or similar
2 eggs
3/4 cup sugar
1 teaspoon vanilla
5 drops red food coloring

(makes about one quart)

Follow the instructions for the Sweet Cream Base, but include the bubblegum with the cream and milk while heating them. The bubblegum should dissolve most of the way, but there may be a few small pieces left when you strain the mix. After the mix has cooled a bit, add the vanilla and the food coloring (to make it bright pink). Chill the mix until it’s below 40 degrees F (5 C) before churning.

Surprisingly, there are very few Google search results for “how to remove bubblegum from a cooking pot”.  ;-)  I tried scraping it, boiling it, and even freezing it, but it refused to come out. Then I finally found the solution: olive oil. Cover the bubblegum liberally with olive oil and let it soak for a few minutes, and then it’ll come right out with a scrubbing sponge.

Note: the image above is linked to a pack of 24 ten-piece packages. You only need one ten-piece package for this recipe.

Comments

3 comments for “Bubblegum Ice Cream”

  1. Jenn wrote:

    Awesome. Would love to know what it looked like—whether the food coloring was necessary? It sounds like you steeped the bubblegum a bit but strained it right away? What if you let the bubblegum sit with the mix a bit longer?

    December 26, 2012, 5:36 pm
  2. Russell wrote:

    Hi Jenn,

    The color was a very faint pink from the bubblegum, but not nearly pink enough to really have that bright bubblegum look to it. After adding the red food coloring though, it was neon pink, just like the gum. :-)

    When I heated the bubblegum with the cream and milk, the gum dissolved most of the way, so it didn’t really need to be steeped much. All of the gum had been pretty well incorporated into the milk already, so I just cooled it in the fridge overnight and then strained it. I don’t think it would have changed much from sitting longer, but the taste was pretty powerful anyway.

    Thanks,
    Russell

    December 26, 2012, 9:07 pm
  3. Lissa wrote:

    Well, everyone says I don’t seem my age (41) because I neither look it nor act it, which I guess can be a good thing. But I loooooove bubblegum ice cream. I just never get it because I hate the pieces of frozen gum in it. I just want the flavor, no actual gum. Now if I could only mimic Hubba Bubba’s soda somehow… That was my favorite and I sooo miss it.

    July 9, 2013, 4:08 am

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