Some foods scream “childhood” like Bubble Gum Ice Cream. While, I admit I wouldn’t eat this every day, I think my kids would… and I definitely couldn’t help scooping a spoonful into my mouth as I served it to my children. I’m also certain that many people reading this post have memories of bubblegum ice. I grew up in a relatively small northern Californian town and it was a treat to get ice cream at Thrifty’s since we could get 3 scoops for the price of one at Baskin Robbins. Every once in a while, during the summer, my mom would take my brother and me to a “mom & pop” owned ice cream shop specifically to get a scoop of blue bubble gum ice cream. (Baskin Robbins’ Bubblegum Ice Cream was pink and full of tiny pink bubblegum squares.) How many of you used to get an extra cup to spit the gumballs into, saving them to chew for after the ice cream was finished? I did.
I’m not certain how the ice cream shop flavored their ice cream. However, I do know that if they melted bubble gum pieces into the base, that they also ended up with a pan covered with sticky gum residue that’s impossible to remove. The first recipe I tried suggested this technique and the blogger failed to mention, until I inquired, that she basically ruined her pot in the process – so there will be no melting bubble gum pot ruining in my house ever again! Luckily, Duncan Hines is currently selling packets of frosting flavoring & one of them is Bubble Gum* Flavor. I found them at Target for 99 cents each. Otherwise, bubble gum flavoring can easily be searched and purchased via the internet. *fyi: The Duncan Hines flavoring has a PINK tint.
The pink & blue colors also make me think summer BABY SHOWER…
Basically the recipe is a vanilla ice cream base without the vanilla. Method #1 is adapted from The Perfect Scoop by David Lebovitzand and Method #2 is adapted from the Ben & Jerry’s Ice Cream Book . Both methods turned out very similar – the Ben & Jerry’s is quicker, since it doesn’t require heating the base and pre-chilling.
Bubble Gum Ice Cream
- 2 cups heavy cream, (divided for Method #1)
- 3/4 cup sugar
- 1 cups whole milk (or half and half = more creamy)
- Bubblegum flavoring (amount depends on the concentration of the flavoring or 1 packet Duncan Hines Frosting Flavor packet)
- pinch of salt
- food coloring, optional
- Approximately 1 cup of colorful bubblegum balls (divided)… amount is really up to you.
Method #1 – Pour 1 cup of cream, sugar and salt in a medium saucepan heating over medium-high heat, stirring occasionally, until the sugar is dissolved. Remove the mixture from the heat. Stir in the remaining 1 cup of cream, milk, the bubblegum flavor, and optional food color. Cover and refrigerate until the mixture is well chilled. (Once chilled proceed to freezing directions below.)
Method #2 – Pour the cream into a bowl whisking in the salt and sugar in small amounts until completely blended. Add the flavor and continue whisk for 1-2 minutes. Whisk in the milk. – Proceed to freezing directions below.
Freezing Directions: Freeze in an ice cream maker according to the manufacturer’s instructions until the ice cream stiffens but still churns – likely a couple minutes before the ice cream is done. Add 1/2 cup of the gumballs into the machine and allow mix until the ice cream stiffens and no longer churns (moves around). Remove the ice cream from the maker and carefully fold in the bubble gum balls at the end to mix evenly, just until the coloring on the outside begins to leave streaks in the ice cream.
For soft serve style, serve immediately. If you prefer to scoop the ice cream, place in freezer until hardened.