Last week Katie and I decided to invite Tessa and Sophia over for a night of fun! We decided to have pizza delivered (what a TREAT!) and for dessert, what else but Bubble Gum Ice Cream?
This is just the sort of thing I would have loved when I was a kid, and that my mother would have referred to as “disgusting.” Melting bubble gum in a pot of hot milk and cream…something about it just appeals to my inner ten-year-old. The ice cream should have been a perfect bubble gum pink, but we didn’t have red food coloring, so I used blue instead. (Just seemed right.)
We watched the Justin Bieber documentary and talked about cute boys (read: Tessa and Sophia talked about Justin, Katie and I talked about his rich manager.)
We painted our nails – Tessa went with bright colors coated over in black and silver crackle polish. Sophia picked a classic red. Thus one of my feet was orange with black crackle polish and my other was red. 🙂
However, before they came over I almost had a disaster on my hands with the bubble gum ice cream I had planned to make! My ice cream maker had been used the night before and it wasn’t cold enough, so the ice cream wasn’t freezing up. At all. I had an ice cream maker full of bubble gum soup. (Not so tasty.)
So I frantically searched David Lebovitz‘s site (he is a great food blogger and wrote the recipe book I use for my ice cream!) and found some tips on making ice cream without a maker. I decided to use a metal pot so that the ice cream would freeze faster.
And. It. Worked! Brilliantly! You just put the mixture in the pot, put the pot in the freezer, and every 20-30 minutes (you can wait longer if it’s cream based, do shorter time periods if it’s a sorbet), pull it out and stir it really well. Perfect bubble gum ice cream without using an ice cream machine.