Thursday, 10 October 2013

Bubblegum Ice-cream

Yes I know it sounds strange but stay with me on this one. I found this recipe for bubblegum ice-cream from Simple Savvy Recipes (link here).

A girl at work mentioned to me the other day she loves bubblegum ice-cream and I thought why not, give something different a go, life meant to be about taking chances right? Well this one paid off, well not overly with the addition of gumballs but you can pick them out.

Colouring the ice-cream blue did it give a bit more a child-like feeling and it does taste better than store bought, but I find most homemade things taste nicer than store bought.

This ice-cream maker has been an excellent addition to the family (it was a great birthday present one year from MJ – I think it was a hint for me to make ice-cream for him). It’s not an expensive one but it’s hardworking and has created some yummy treats – strawberry, blueberry, English toffee ice-cream. Now that summer has hit early it will be coming out more often. So stay tuned for more creative recipes. Plus too if you have any suggestions or recipe you would like me to test drive out let me know in the comments below and I’ll gladly take up the challenge. 

Bubble Gum Ice Cream

  • 3 egg yolks
  •  ¾ cup sugar
  • 1½ cups whipping (35%) cream
  • 1½ cups whole milk
  • 135 grams pink Bubble gum (such as Hubba Bubba), chopped into ½” pieces
  •  ½ cup mini gumballs, chopped or left whole 
  1. In a bowl, whisk egg yolks with sugar until thickened and pale yellow and set aside
  2. In a medium saucepan over medium-low heat, bring cream and milk to a simmer.
  3. Remove from heat and add chopped bubble gum. Let stand for 15 minutes, stirring occasionally.
  4. Pour cream mixture through a cheese cloth lined strainer/sieve to collect any bubble gum bits (draining cream mixture into a bowl). Gradually whisk in egg mixture.
  5. Return entire mixture to the saucepan. Cook over low heat, stirring constantly until the mixture is thick enough to coat the back of a wooden spoon. Be careful not to let it boil. Let the mixture cool to room temperature. Cover and refrigerate until completely cold.
  6. Stir cream mixture and transfer to an ice cream maker and freeze according to the manufacturer’s instructions. Add mini gumballs in the last 5 minutes of freezing, letting machine stir them in.

 (A month of food – No 10 Treat – Awesome treat food)