Bubblegum

Preparation info

  • Difficulty

    Easy

Appears in

Ample Hills Creamery

Ample Hills Creamery

By Brian Smith and Jackie Cuscuna

Published 2014

  • About

When Brian was a kid, his favorite flavor of ice cream was Swenson’s Bubblegum. It was pink and had great big penny gumballs in it. He would eat the ice cream first and save the gumballs for the end, going home with a wad of eight or nine gumballs, chomping away on them in the backseat. One of Brian’s goals with Ample Hills was to re-create that flavor, but with all-natural ingredients. It proved a lot harder than he expected. What is the flavor of bubblegum itself? Of course these days, it’s an artificial flavor. But it had to originate somewhere—it had to be based on something real. After some research and experimentation, Brian figured it out! But alas, if you add all-natural pieces of gum to your ice cream, they will disintegrate when you chew them. We’re not sure why, but perhaps there’s something in an artificial gumball that holds it all together, even after being frozen in ice cream.

Ingredients

  • 1 recipe Walt’s Dream
  • ½ teaspoon vanilla extract
  • ½ teaspoon orange extract
  • ½ teaspoon lemon extract
  • ¼ teaspoon raspberry extract
  • ¼ teaspoon cinnamon syrup
  • Red food coloring (see Note)
  • Store-bought gumballs (optional)

Method

  1. Prepare Walt’s Dream according to the recipe directions. After cooling the base in the ice bath, add the extracts and syrup and stir to combine. Add the food coloring drop by drop to achieve the desired color.
  2. Transfer the cooled base to an ice cream maker and churn it according to the manufacturer’s instructions.
  3. Transfer the ice cream to a storage container, folding in the gumballs (if using) as you do. Serve immediately or harden in your freezer for 8 to 12 hours for a more scoopable ice cream.