Vegetarian Ice Cream
Bubble Gum Ice Cream
A bubble gum ice cream with a custard base.
Recipe
Ingredients
| Metric | US | ||
|---|---|---|---|
| 3 | 3 | large egg yolks | |
| 37 g | 3 tbsp | granulated sugar | |
| 38 ml | 2½ tbsp | light corn syrup | |
| 240 ml | 1 cup | double cream | |
| 80 ml | ⅓ cup | whole milk | |
| 2.5 ml | ½ tsp | vanilla extract | |
| 28 g | 1 oz | bubble gum, chopped (plus more for topping) | |
| 80 g | ¼ cup | bubble gum jellybeans (plus more for topping) | |
| 4 drops | 4 drops | red food colouring | |
| pinch of kosher salt |
Ingredients
Method
- Put the egg yolks and sugar in a small bowl. Whisk until the sugar has dissolved.
- Put all the other ingredients in a medium saucepan and whisk until combined.
- Bring to the boil over a medium heat, stirring constantly with a whisk or spatula. Slowly add the egg mixture, stirring all the time.
- Cook until it reaches 74–79°C on a thermometer.
- Take off the heat and strain through a fine sieve into an empty Creami pint. Stand the pint in an ice bath until cool. Once cool, cover and freeze for 24 hours.
- Press: ICE CREAM Take the pint out of the freezer, remove the lid, lock it into the outer bowl with the paddle lid, place it on the machine and select ice cream.
- Serve straight away.
Nutrition per serving estimated
- Calories
- 494 kcal
- Fat
- 32 g
- of which saturates
- 19 g
- Carbohydrate
- 49 g
- of which sugars
- 38 g
- Fibre
- 0 g
- Protein
- 3.7 g
- Sodium
- 90 mg
We add up the nutrition in each ingredient, using standard food data from the US Department of Agriculture's FoodData Central (and typical packet values where it has no match, such as UK double cream), then divide by the 4 servings this recipe makes. Brands vary, so treat it as a guide. Optional extras and the liquid you top up with before spinning aren't counted.
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