Kiriya Ubuyashiki
Culinary Explorer
This dessert truly brings back the childhood moments and one of the most memorable and favorite dessert I have come across is bubblegum ice cream. Thanks to its bright blue color and a fun twist of gumbummies in the center, this ice cream was definitely among the favourites of my summertime. What’s so unique about this particular dessert was the feeling of savoring the frozen concoction with the oozing bubblegum flavor then the satisfaction of chomping the gum once the dessert was devoured. The bubblegum flavors in this recipe are quintessentially in every spoonful, add to that the creamy textures reminiscent of those happy childhood years.
Ingredients:
- 2 ½ cups whole milk
- 1½ tsp bubblegum extract OR 1 package Bubblicious pink bubblegum
- 1½ cups heavy cream
- ¾ cup sugar
- 3 egg yolks
- 1 tsp vanilla extract
- 4-6 drops of food coloring (optional)
- 1 cup small mixed color gumballs
- Heat the milk and bubblegum extract in a saucepan until it simmers.
- In a small bowl, mix the egg yolks and sugar. Gradually whisk in ½ cup of the warm milk to the eggs to temper.
- Pour the egg mixture back into the saucepan and cook over medium heat, stirring constantly, until thickened (5-7 minutes).
- Remove from heat, pour into a bowl over ice, and stir in the heavy cream, vanilla extract, and food coloring (if using). Chill for 20 minutes or refrigerate for at least 2 hours.
- Churn the mixture in an ice cream maker for about 15 minutes, then add gumballs and churn for another 5 minutes.
- Transfer to a container and freeze for about 2 hours before serving.
Enjoy this delightful bubblegum ice cream recipe!