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!
- 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.
- 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.
- If you were hoping for blue bubblegum ice cream, proceed with caution. I attempted it, but yellow (from the yolks) and blue (food colouring) turned the ice cream green. I even used and emptied (!) a whole bottle of blue food colouring and it still remained a pale green. It tasted good though!
- Category: Dessert
- Method: Freeze
- Cuisine: American
Keywords: bubble gum ice cream, pink ice cream, bubble gum ball ice cream, ice cream machine recipe