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Bubble Gum Ice Cream recipe (and variations)- UltimateIceCream

This Bubble Gum Ice Cream recipe (and variations)- UltimateIceCream recipe uses Sugar, Eggs, Cornstarch, Milk, and Heavy Cream. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 3/4 cup
• 3
• 1 tbsp
• 1 1/2 cup
• 1 cup
• 2 tsp

Method (preview)

1. 1

   Directions: In a medium mixing bowl, beat the sugar into the eggs until thickened and pale yellow.

2. 2

   Beat in the cornstarch.

3. 3

   Set aside.

4. 4

   Bring the milk to a simmer in a heavy medium saucepan.

5. 5

   Slowly beat the hot milk into the eggs and sugar.

6. 6

   Pour the entire mixture back into the pan and place over low heat.

7. 7

   Stir constantly with a whisk or wooden spoon until the custard thickens slightly.

8. 8

   Be careful not to let the mixture boil or the eggs will scramble.

9. 9

   Remove from the heat and pour the hot custard through a strainer into a large, clean bowl.

10. 10

    Allow the custard to cool slightly, then stir in the cream and bubble gum flavoring.

11. 11

    Cover and refrigerate until cold or overnight.

12. 12

    Stir the chilled custard, then freeze in 1 or 2 batches in your ice cream machine according to the manufacturer's directions.

13. 13

    When finished, the ice cream will be soft but ready to eat.

14. 14

    For firmer ice cream, transfer to a freezer-safe container and freeze at least 2 hours.

15. 15

    DOUBLE BUBBLE GUM ICE CREAM -- Add 2 Tbsp tiny candy-coated gum to the machine when the ice cream is semifrozen.

16. 16

    Let the machine mix in the gum.

17. 17

    Proceed with the recipe as directed.

18. 18

    Allow the machine to mix in the candy.

19. 19

    Proceed with the recipe as directed.

20. 20

    TUTTI-FRUTTI ICE CREAM -- Substitute tutti-frutti flavoring for bubble gum flavoring.

21. 21

    Allow the machine to mix in the fruit.

22. 22

    Proceed with the recipe as directed

23. 23

    "1999 * William Morrow and Company, Inc., ISBN #0-688-16149-9."

24. 24

    Nutr. Assoc.: 0 0 0 0 0 0