Bubblegum Dessert (Print Version)

# Ingredients:

→ Ice Cream Base

01 - 2 cups of heavy cream
02 - 1 cup of whole milk
03 - ¾ cup of plain white sugar
04 - 2 teaspoons of bubblegum flavor
05 - 1 teaspoon of vanilla essence
06 - ¼ teaspoon of kosher salt
07 - A few drops of pink or red food dye, depending on your preference

→ Mix-ins and Toppings

08 - 1 cup of colorful gumballs (to decorate)
09 - ½ cup of rainbow sprinkles, save a bit for garnishing

# Instructions:

01 - Stick the bowl from your ice cream maker into the freezer and let it chill for at least one full day. This will help freeze the mixture properly when it’s time to churn.
02 - Throw the heavy cream, whole milk, sugar, bubblegum flavor, vanilla extract, and salt into a big bowl. Mix it up with a whisk for a few minutes until the sugar’s all melted in.
03 - Stir in drops of pink or red coloring bit by bit, mixing well after each drop. Adjust to your liking, but remember—colors get slightly lighter when frozen.
04 - Cover the bowl and pop it in the fridge for at least an hour, or even overnight if you've got time. This step boosts flavor and helps make smoother ice cream, though you can skip it if you’re in a hurry.
05 - Pour your cold mixture into the ice cream maker, and let it churn following the instructions for your specific machine. It should take around 20 to 25 minutes to reach the consistency of soft-serve.
06 - With just two minutes left on the churn, toss in most of the sprinkles, saving a tablespoon or so for later, and let them mix evenly throughout the batch.
07 - Scoop your churned ice cream into a shallow dish or loaf pan. Smooth out the surface and sprinkle the reserved rainbow bits on top.
08 - Cover the pan tightly with plastic wrap, laying it directly on top of the ice cream to block ice crystals from forming. Then let it freeze solid for about 4 hours or longer.
09 - Take your ice cream out and let it sit at room temp for about 5 minutes so it’s easier to scoop. Serve it up with some bright gumballs on top for fun. The gumballs can be eaten separately or left as decoration.

# Notes:

01 - To make sure your ice cream turns out great, confirm the ice cream maker’s bowl is frozen rock-solid first.
02 - This ice cream stays good for up to 2 weeks if you keep it stored in an airtight container in the freezer.
03 - Want a stronger bubblegum punch? Use 2 ½ teaspoons of the flavor instead.
04 - Gumballs are optional for decorating. Feel free to swap them out for other colorful candies.

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