No Churn Bubble Gum Ice Cream Food
NO-CHURN VANILLA ICE CREAM
No special equipment is needed to make this ultra-creamy ice cream. Eat it plain or add some of our fun suggested stir-ins.
Provided by Food Network Kitchen
Categories dessert
Time 5h15m
Yield 12 servings (6 cups total)
Number Of Ingredients 7
Steps:
- For the ice cream: Whisk together the condensed milk, vanilla and salt in a large bowl; set aside.
- Whip the cream with a mixer on medium-high speed until firm peaks form, about 2 minutes. Fold about 1 cup of the whipped cream into the condensed milk mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended. Pour into a chilled 9-by-5-by-3-inch metal loaf pan, and freeze, covered, until thick and creamy, like soft-serve, about 2 hours. Swirl in any desired mix-ins with a spoon. Continue to freeze, covered, until solid and scoopable, about 3 hours more.
NO-CHURN ICE CREAM
Steps:
- In a large bowl, whisk together the sweetened condensed milk, vanilla and salt.
- In a stand mixer fitted with a whisk attachment, whip the heavy cream to stiff peaks, about 3 minutes.
- Gently mix a scoop of the whipped cream into the condensed milk mixture. Fold in the rest of the whipped cream very gently. Be careful not to overmix and deflate the mixture. Transfer to a freezer container or a loaf pan, smooth the top, then press a piece of wax paper against the surface. This will prevent ice crystals from forming.
- Freeze until the ice cream is frozen and scoopable, 6 hours to overnight.
- Scoop the ice cream into bowls and serve with your favorite toppings or with a pie or cobbler. Enjoy!
BUBBLE GUM ICE CREAM
Make and share this Bubble Gum Ice Cream recipe from Food.com.
Provided by Laka
Categories Ice Cream
Time 4h
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Whisk milk, heavy cream and sugar over medium heat for 5 minutes until sugar melts.
- Whisk egg yolks and gradually add them to the milk mixture, stirring constantly until slightly thickened, about 2-3 minutes. Make sure the egg yolks are well combined.
- Stir in the vanilla extract and salt.
- Add the pieces of pink bubble gum and bring to a light boil. Whisk until the gum softens and the mixture has thickened, 7 - 10 minutes. Remove from heat and strain to remove of the gum particles.
- Add few drops of red food coloring to the mixture, cover, and place in the fridge until completely cold. At least for 3 hours or overnight.
- Pour the mixture into an ice cream machine and churn for 20-30 minutes until frozen, according to the manufacturer's instructions.
- Add the gumballs and stir carefully.
- Transfer to plastic container and place in the freezer for an hour before serving.
- Easy suggestion: take the ice cream out of the freezer for 5-10 minutes before serving, or longer, so it comes to the right scooping temperature. It is best served in chilled glass or porcelain bowls. Scoop it with a hot, but dry, ice-cream spoon (soak it in boiling water, then wipe dry).
Nutrition Facts : Calories 310.2, Fat 25.7, SaturatedFat 15.8, Cholesterol 125.6, Sodium 56, Carbohydrate 18.3, Sugar 15.1, Protein 2.8
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- Add the heavy whipping cream and 3-4 drops of food coloring to a medium sized mixing bowl. Beat on high until stiff peaks form.
- Layer half of the homemade ice cream mixture into a 7 x 11 dish. Add half of the gumballs, making sure they are evenly distributed. Then add the other half of the ice cream mixture and finish off with the remaining gumballs on top!
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