There’s a blog event going on today… and what more perfect subject than ICE CREAM!!! I don’t know about the weather where you are but here in my part of Southern California we’ve hit at least 100F for the past couple of weeks now. And we’ve had lots and lots of days nearing 110F – whew, that’s hot! And in hot weather, ice cream is such a great treat… especially when it’s home made.

Since getting the ice cream maker attachment for my KitchenAid stand mixer, I’ve made several different kinds of ice cream… vanilla, strawberry, mint chocolate chip, mocha… and this weekend the kids requested bubble-gum ice cream!

It’s really pretty easy…

Bubble Gum Ice Cream
Ingredients
2 cups milk (whole, 2% or 1% will do)
2 cups heavy cream
1 cup sugar
3 tablespoons bubble gum flavored snow-cone syrup
1/2 teaspoon salt
6 ounces gum balls – divided

Directions
In a food processor or magic bullet, chop half of the gum balls to about 1/2 or 1/3 their original size.
In a glass or metal bowl, combine the milk and chopped gum balls… mix well and refrigerate for approximately four hours. This will infuse the milk with the gum ball flavor.
Strain the milk thru a cheesecloth to remove the gum ball pieces (this is optional, you may choose to leave them in
Combine the milk and cream in a large bowl… add the sugar and syrup and salt. Stir until the sugar is dissolved.
Pour into your ice cream maker and fix according to the manufacturer’s directions.
Once you transfer the ice cream into the container in which you’re going to freeze it, add the remaining gum balls and stir to distribute.

Now that you’ve seen my entry for today, please be so kind as to check out the event sponsor’s blog Mike’s Table
Have a delicious day :)