Bubble Gum Ice Cream Recipe with Extract

Bubble Gum Ice Cream Recipe with Extract

Dolce Flav

Servings

8

Prep Time

15 minutes

Cook Time

25 minutes

Category

Bubble Gum

Make custard-style bubblegum ice cream with milk, cream, sugar and egg yolks, then chill, churn and freeze using the method below. Concentrated bubblegum flavoring adds flavor without replacing the dairy base or its texture-building ingredients.

Choose a bubblegum formula for your base

Compare water-soluble Natural Bubble Gum Extract and oil-soluble Bazookah Bubble Gum Flavoring. They are separate formulas. Choose one whose current directions support your recipe and test its dispersion and flavor in the fully frozen base.

Measure flavor separately from sweetness and color

Follow the exact product’s current directions and addition-stage guidance. A teaspoon amount from another formula is not a reliable conversion. Keep the sugar and other base ingredients, and assess the finished ice cream at serving temperature before adjusting. Coloring is a separate optional ingredient.

Milk, cream and egg substitutions

This card contains both dairy and egg yolks. Changing only the milk does not make it dairy-free or vegan. Use a complete recipe developed for your desired substitutions rather than assuming a different milk, cream or thickener will produce the same result.

Bubble gum ice cream questions

Do I need an ice cream maker?

This recipe uses an ice cream maker. Follow the chilling and churning steps below and the machine manufacturer’s instructions. Preparation and cooking time do not include all chilling and freezing time.

Does bubblegum extract make the ice cream pink?

Flavor and color are separate. Check the selected product’s ingredients; add a suitable optional food color only if you want a colored finish.

Choose the flavor for your next batch

Shop water-soluble bubble gum extract and check the exact formula’s application guidance. For larger production quantities, request volume pricing.

Ingredients

  • 2½ cups whole milk
  • 1½ cups heavy cream
  • ¾ cup granulated sugar
  • 3 large egg yolks
  • Bubblegum flavor concentrate compatible with this custard base — measured amount within current product guidance
  • 1 tsp vanilla extract
  • Optional: a few drops of pink or blue food coloring for visual fun

Directions

  1. Prepare the custard base: Gently warm the milk, cream and sugar using the listed custard method. Keep the chosen bubblegum concentrate separate until its product-recommended addition stage.

  2. Temper the eggs: In a separate bowl, whisk egg yolks with a bit of the warm mixture. Return tempered yolks into the saucepan and cook gently, stirring constantly, until the custard thickens enough to coat the back of a spoon.

  3. Flavor, chill and color: After cooking the custard, add vanilla and the measured bubblegum concentrate at the stage and temperature specified for that formula. Add optional compatible coloring separately, then chill the completed base before churning. Judge flavor from the finished frozen product.

  4. Churn and freeze: Transfer to an ice cream maker and churn according to manufacturer’s instructions until thick and creamy. Transfer to a freezer-safe container and freeze for ~2 hours until scoopable.

  5. Serve: Scoop into bowls or cones and enjoy your creamy, nostalgically flavored bubblegum ice cream!