Bubblegum Ice Cream
In a saucepan over medium heat bring the milk to a gentle simmer. In a separate medium size mixing bowl whisk together the egg yolks & sugar until combined. Gradually temper the milk into the egg yolks & transfer mixture back to the pot. Whisk in the corn syrup. Cook over medium low heat, continuously whisking, until mixture thickens slightly
Ingredients
- 1 1/2 cups whole milk
- 4 large egg yolks
- 3/4 cup granulated sugar
- 3 tablespoons Crown Lily White Corn Syrup
- 1 1/2 cups whipping cream
- 2 teaspoons bubblegum extract
- 1/4 teaspoon salt
- Sky blue food colouring gel
- 1/2 cup mini bubblegum pieces (optional)
Method
In a saucepan over medium heat bring the milk to a gentle simmer. In a separate medium size mixing bowl whisk together the egg yolks & sugar until combined.
Gradually temper the milk into the egg yolks & transfer mixture back to the pot. Whisk in the corn syrup. Cook over medium low heat, continuously whisking, until mixture thickens slightly
Strain mixture into a large mixing bowl. Add whipping cream, bubblegum extract, salt & food colouring. Once well mixed, cover with plastic wrap & refrigerate overnight.
Transfer mixture to a chilled ice-cream maker (following manufacturer directions). Churn for 30 minutes, until the mixture resembles soft serve ice-cream.
Fold in the bubblegum pieces & transfer to a loaf pan. Freeze ice cream until firm, about 6 to 8 hours. Scoop & enjoy!
