I have been married to a wonderful Christian man since 1976. The Lord has blessed us with two daughters and two sons. I consider each day the Lord gives me on the earth yet another chance to serve Him.

Monday, June 20, 2011

Bubble Gum Ice Cream

This is another of Tonia's favorite ice cream as a kid and still to this day.   Make this for your little one's next birthday party.  It's sure to be a hit.

(Makes 1 1/2 quarts)

*10-12 bubble gum (Bazooka or Malabars)
*1 1/2 cups heavy cream
*1 cup whole milk
*5 egg yolks
*1 cup white sugar
*pink food coloring (optional)
*mini chicklets gum (optional)

~Unwrap bubble gum & cut into pieces.
~Put milk & cream in a saucepan, cooking over medium heat.
~Bring to a boil, stirring, careful not to scorch.
~Remove from heat.
~Add chopped bubble gum to hot milk mixture.
~Cover and let steep for 20 minutes.
~Drain milk-gum mixture through a layer or two of cheesecloth into a medium bowl (once drained, squeeze cheesecloth to get a little more flavoring out).
~In another bowl, combine the eggs & sugar.
~Beat until egg mixture is fluffy.
~Beat into milk-gum mixture.
~Heat on stove over medium-low heat until it reaches 100 degrees on a candy thermometer, or thickens slightly, stirring constantly to prevent boiling (boiling will ruin the ice cream)
~Remove from heat.
~Add a few drops of pink (or red) food coloring and mix well.
~Cool mixture in refrigerator for 3-4 hours.
~Pour into ice cream maker and follow manufacturers instructions.
~Fold in chicklets in when done churning.
~Pour into an airtight plastic container.
~Freeze for 4-8 hours (depending on how hard you like your ice cream).

`If you can't find the mini chicklets then use the "small double bubble gum balls".  I use 4 packages and cut the gum ball in fourths.

Helpful Hint:
`Place plastic wrap directly over ice cream before covering and placing in freezer.  This will help to prevent freezer burn.

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