Sunday, November 25, 2012

bubble gum gelato

consistency is better (softer and creamier) than ice cream:
3 cups heavy cream
2 cups milk (I used non-fat and it worked!)
10 egg yolks
2 cups or less (like 1 1/4 to 1 1/2 cups) super fine sugar
140 grams of bubble gum - I used the longer pieces of double bubble, I used 24 of these

Mix cream and milk in a saucepan and bring to a boil - remove from heat.
Chop bubble gum while you're waiting for mixture to come to a boil.  Add chopped bubble gum to saucepan (I chopped mine into fourths) and let flavor seep in for at least 10 minutes - I let mine sit for 30 minutes.
Strain mixture and discard bubble gum.
Mix egg yolks and sugar until fluffy - probably 5 minutes is good
Beat in dairy mixture until combined.
Add mixture back into saucepan and cook stirring constantly until it thickens - maybe took 10 minutes. Just thick enough to coat the back of a wooden spoon or to 100 degrees.
Cool the mixture overnight or 6-8 hours.
Transfer to ice cream maker and follow directions from there for your specific ice cream maker.
I added chiclet bubble gum pieces on top to give it a finished look.

The kids said the bubble gum should have been on the bottom - such great feedback =)  Even adults that tasted this liked it a lot!
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