Ingredients
- Heavy cream: 2 cups
- Whole milk: 1 cup
- Sugar: 3/4 cup
- Bubblegum flavoring extract: 2 teaspoons
- Pink food coloring: 4-5 drops
- Vanilla extract: 1 teaspoon
- Salt: 1/4 teaspoon
- Chewing gum (optional, for garnish): 5 pieces
Instructions
- Step 1: In a medium saucepan, combine the heavy cream, whole milk, sugar, and salt. Heat over medium heat, stirring constantly, until the sugar is completely dissolved. Do not boil.
- Step 2: Remove the mixture from the heat and stir in the bubblegum flavoring extract, vanilla extract, and pink food coloring. Adjust the amount of food coloring to achieve your desired shade of pink.
- Step 3: Pour the mixture into a bowl, cover with plastic wrap (pressing it directly onto the surface of the mixture to prevent a skin from forming), and refrigerate for at least 4 hours, or preferably overnight, to chill thoroughly.
- Step 4: Once chilled, pour the mixture into your ice cream maker and churn according to the manufacturer's instructions.
- Step 5: After churning, the ice cream will be soft. Transfer it to an airtight container and freeze for at least 2 hours to harden completely.
- Step 6: Before serving, let the ice cream sit at room temperature for a few minutes to soften slightly. Garnish with pieces of chewing gum, if desired.
Notes
- To prevent ice crystals, press plastic wrap directly onto the ice cream's surface before freezing.
- If your ice cream is too hard to scoop, try microwaving it in 10-second intervals until slightly softened.
- Serve this fun ice cream in waffle cones with a sprinkle of edible glitter for extra sparkle.
- For a stronger bubblegum flavor, add an extra 1/2 teaspoon of extract, tasting and adjusting to your preference.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American