BUBBLE PLAY ICE CREAM RECIPES

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BUBBLE GUM ICE CREAM RECIPE - FOOD.COM



Bubble Gum Ice Cream Recipe - Food.com image

Make and share this Bubble Gum Ice Cream recipe from Food.com.

Total Time 4 hours

Prep Time 3 hours

Cook Time 1 hours

Yield 10 serving(s)

Number Of Ingredients 9

300 ml milk
650 ml heavy cream
3/4 cup sugar
2 egg yolks
1 teaspoon vanilla extract
1 pinch salt
1 -2 drop red food coloring (optional)
10 pieces , pink bubble gum (Dubble Bubble)
1 cup small candy (gumballs)

Steps:

  • 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).

Nutrition Facts : Calories 310.2, FatContent 25.7, SaturatedFatContent 15.8, CholesterolContent 125.6, SodiumContent 56, CarbohydrateContent 18.3, FiberContent 0, SugarContent 15.1, ProteinContent 2.8

BUBBLE GUM ICE CREAM - A GREAT PINK DESSERT | GREEDY GOURMET



Bubble Gum Ice Cream - A Great Pink Dessert | Greedy Gourmet image

This pink Bubble Gum Ice Cream is eye catching, tastes so good and is easy to prepare. Kids and adults alike love this pink dessert!

Provided by Michelle Minnaar

Total Time 1 hours 40 minutes

Prep Time 10 minutes

Cook Time 1 hours 30 minutes

Yield 8

Number Of Ingredients 8

500ml (2 cups) double cream
250ml (1 cup) whole milk
125ml (1/2 cup) + 15ml (1 tbsp) granulated sugar
3 large egg yolks
7.5ml (1/2 tbsp) vanilla paste
75ml (5 tbsp) bubble gum syrup
10ml (2 tsp) red food colouring
bubble gum balls

Steps:

  • Combine the cream, vanilla, milk and 15ml (1 tbsp) sugar in a saucepan. Bring to the boil then remove from the heat.
  • 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.
  • Temper hot milk into the sugar yolk mixture, by slowly adding hot milk about 60ml (1/4 cup) at a time, whisking to distribute heat. Once all the milk has been added, transfer mixture back into the saucepan.
  • Place the saucepan over medium-low heat. Stir until mixture reaches nappé consistency, or 80°C (180°F) on a kitchen thermometer. Let mixture sit at this temperature for 5 minutes to pasteurise the eggs.
  • Stir in the bubblegum syrup and red food colouring.
  • Remove from heat and pour the custard into a large mixing bowl. Place the bowl into icy water and stir until the custard has cooled.
  • Pour the custard into an ice cream maker and churn according to your unit’s instructions.
  • After the churning process, the bubblegum balls can now be incorporated into the ice cream and frozen. Use as many as you please. Alternatively, you can serve the bubblegum as a garnish when serving the ice cream.
  • Transfer the ice cream to a sealable container and freeze for at least 3 hours or overnight.

Nutrition Facts : Calories 369, SugarContent 24.8 g, SodiumContent 175.2 mg, FatContent 25.5 g, SaturatedFatContent 15.6 g, TransFatContent 0.8 g, CarbohydrateContent 26.4 g, FiberContent 0.3 g, ProteinContent 9.7 g, CholesterolContent 146.1 mg

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