ice cream scoop - using this will make your life much easier. It will spare you some minutes trying to get the perfect shape with a spoon. I've failed many times.

However, the gum syrup will control the amount of gum flavour you want. So start off with the recommended amount, as mentioned in the list of ingredients, and then work your way up by adding more into the mixture until you're satisfied with the result. In a large bowl, whisk together the 125ml (1/2 cup) sugar and egg yolks, until the mixture has gone pale in colour and doubled in size. Pour milk and bubblegum extract into a medium size saucepan and bring to a simmer, where the milk is bubbling along the edges of the saucepan.

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and what is ‘ heavy cream’ please ? – do you mean single cream, double cream, clotted cream, or some other sort ? This recipe was initially published in 2014 when the only way to achieve the bubblegum flavor was infusing milk with actual bubblegum. Since then I’ve found Bubblegum extracts on the market that make it SO much easier to make this ice cream! Both methods for making this ice cream are now included in the recipe below. However, you can add blue food colourant into the cream mixture and the whole thing will hopefully turn light blue (I tried adding blue colouring, but while limiting oneself to natural ingredients the effect is not always as envisaged – you can read about the result in the notes section of the recipe).

In short, it's made out of double cream, also known as heavy cream in the USA, as well as milk, egg yolks, sugar and vanilla paste. Whether youre looking for a bubblegum ice cream sauce or dessert sauce, there are endless possibilities with this incredible topping sauce. Our Simply Bubblegum Sauce comes in a handy, reusable 1KG bottle to keep that taste of bubblegum fresh and ready for use at any time. In short, it tastes exactly like ordinary bubblegum. There's a subtle sweetness with a velvety texture. Churn and add gumballs. After churning the ice cream will have a soft serve consistency. Cover and chill in the freezer for 2 hours before serving.Temper eggs.By adding some of the warm milk and whisking together. Then add the egg mixture to milk.

Using REAL Bubblegum instead of Bubblegum extract: Follow Instructions above, omitting the bubblegum extract and adding real bubblegum into the milk. Bring to a simmer, while whisking, continue cooking for 15-20 minutes. The gum will dissolve, there will only be small pieces of it in the mixture. Continue with instructions above. The most fun topping for bubble gum ice cream is bubble gum itself. The more colourful the gum is, the better. However, enjoying the ice cream may prove a challenge, since you can't chew gum and eat ice cream at the same time. When it comes to colouring the ice cream, it’s up to you. Use as much or as little as you like. Personally, I prefer to eat as naturally as possible, so went light on the colouring.Bubble gum ice cream is one of those exotic flavours of ice cream that you don't usually find in the ice cream stall. It's a very specific flavour. Sometimes, bubblegum ice cream also has a very distinct colour, ranging anywhere from light pink to baby blue. Combine the cream, vanilla, milk and 15ml (1 tbsp) sugar in a saucepan. Bring to the boil then remove from the heat. Chill completely. Either in ice bath for 20 minutes or cover and chill in refrigerator for 2 hours. Add as much syrup as you like into the cream mixture. If you for instance add a red gum syrup, you might not even need additional food colourant to make the bubblegum ice cream. Kids tend to swallow the gum entirely, which is not always ideal. So, if you want to treat your kids, just look out for the gum. It's one of those ingredients that'll need a bit of supervision, especially with smaller children.