BUBBLE GUM ICE CREAM

MAKES ABOUT 1 QUART

BUBBLE gum flavoring is available from baking and candy-making
suppliers, such as Sweet Celebrations in Edina, Minnesota (800-328-6722).

¾ cup sugar
3 large eggs
1 tablespoon cornstarch
1½ cups milk
1 cup heavy cream
2 teaspoons bubble gum flavoring (.25 ounce bottle)

In a medium mixing bowl, beat the sugar into the eggs until thickened and
pale yellow. Beat in the cornstarch. Set aside.

Bring the milk to a simmer in a heavy medium saucepan. Slowly beat the
hot milk into the eggs and sugar. Pour the entire mixture back into the pan
and place over low heat. Stir constantly with a whisk or wooden spoon
until the custard thickens slightly. Be careful not to let the mixture boil or
the eggs will scramble. Remove from the heat and pour the hot custard
through a strainer into a large, clean bowl. Allow the custard to cool slightly,
then stir in the cream and bubble gum flavoring. Cover and refrigerate
until cold or overnight.

Stir the chilled custard, then freeze in 1 or 2 batches in your ice cream machine
according to the manufacturer’s instructions. When finished, the ice
cream will be soft but ready to eat. For firmer ice cream, transfer to a
freezer-safe container and freeze at least 2 hours.

Variations

DOUBLE BUBBLE GUM ICE CREAM Add 2 tablespoons tiny candy-coated
gum to the machine when the ice cream is semifrozen. Let the machine mix
in the gum. Proceed with the recipe as directed.

SALT WATER TAFFY ICE CREAM Substitute taffy flavoring for bubble
gum flavoring. Proceed with the recipe as directed, adding ½ cup chopped
saltwater taffy to the machine when the ice cream is semifrozen. Allow the
machine to mix in the candy. Proceed with the recipe as directed.

TUTTI-FRUTTI ICE CREAM Substitute tutti-frutti flavoring for bubble
gum flavoring. Proceed with the recipe as directed, adding ½ cup chopped
candied fruit to the machine when the ice cream is semifrozen. Allow the
machine to mix in the fruit. Proceed with the recipe as directed.