Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon plus 1 teaspoon cornstarch
  • 2 tablespoons whole milk
  • 45 pieces Bazooka Bubblegum
  • 2 cups Whole milk
  • 1 cup Heavy cream
  • 2-3 tablespoons Granulated sugar
  • pinch salt

Instruction

  • Make the cornstarch slurry by combining cornstarch and 2 tablespoons of milk in a small bowl. Stir until the cornstarch dissolves and set aside.
  • Fill a large bowl with ice water and place a 1-gallon Ziploc bag inside.
  • Combine the bubblegum, milk, and heavy cream in a blender. Blend on high until the bubblegum pieces are pureed into the milk. Pour the mixture into a medium saucepan, add the sugar, pinch of salt, and bring to a simmer over medium/high heat. Do not let the mixture boil over. Reduce the heat to low and add the cornstarch slurry. Whisking the entire time, cook the mixture until thickened, about 3-5 minutes.
  • Remove from heat and pour into Ziploc bag. Seal the bag and submerge it in the ice bath. Allow the mixture to cool completely, adding more ice as needed.
  • Once the mixture has cooled, place a cheesecloth over a fine mesh strainer and strain the mixture at least 3-4 times, washing out the cheesecloth each time. The cheesecloth will be sticky from the gum. Discard the solids.
  • Pour the mixture into an ice cream maker and freeze according to manufacturer’s instructions.
  • Makes 1 quart of ice cream.