Bubble Gum Ice Cream

Directions

1. 1
   Whisk milk, heavy cream and sugar over medium heat for 5 minutes until sugar melts.
2. 2
   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.
3. 3
   Stir in the vanilla extract and salt.
4. 4
   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.
5. 5
   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.
6. 6
   Pour the mixture into an ice cream machine and churn for 20-30 minutes until frozen, according to the manufacturer's instructions.
7. 7
   Add the gumballs and stir carefully.
8. 8
   Transfer to plastic container and place in the freezer for an hour before serving.
9. 9
   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).