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| Prep Time Cook Time |
Servings 10 | Difficulty Easy |
Ingredients
- 2-½ cups Half-and-half
- 1-½ cup Heavy Cream
- ¾ cups Sugar
- 2 whole Egg Yolks
- 1 teaspoon Vanilla Extract
- 1 pinch Salt
- 2 drops Red Food Coloring
- 10 pieces Pink Bubble Gum (Dubble Bubble)
- 1 cup Small Gumballs
Preparation Instructions
Whisk all the ingredients, minus the gums, over medium heat. Make sure the egg yolks are well combined.
Add the pieces of pink bubble gum and bring to a light boil. Whisk until the gum softens and the base has thickened.
Remove from heat, cover, and place in the fridge until completely cold, at least 3 hours but overnight is better.
Before pouring the ice cream base into the frozen bowl of an ice cream maker, place a paper towel in a colander and strain the base to remove of the gum particles.
Pour the base into an ice cream maker and churn for 20-30 minutes.
Once frozen, add the gumballs. Eat immediately or store in an airtight container and freeze.
Makes approximately 5 1/2 cups.
