Bubble Gum Ice Cream

READY IN: 4hrs


  • 300
    ml milk
  • 34
    cup sugar
  • 2
    egg yolks
  • 1
    teaspoon vanilla extract
  • 1
    pinch salt
  • 1 -2
    drop red food coloring (optional)
  • 10
    pieces , pink bubble gum (Dubble Bubble)
  • 1
    cup small candy (gumballs)


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