BUBBLE PLAY ICE CREAM RECIPES

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).

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.