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).