The Double Dessert

Bubble gum and ice cream, it can't get better than that, and believe me...I've needed some good stuff lately. Between losing all my posts and permalinks a few weeks ago, then finding them all only to discover my blog had been plagiarized in its entirety at another site through a mean practice called 'splogging'...I was pretty much ready to throw in the towel on this effort here.   Anyone following current political events, can only imagine the many pots a young pediatrician might dabble in to save any shred of individual dignity left to the career I've given my youth to pursuing.  There are so many things swirling about, petitions to get signed, candidates to support (many are fellow physicians!) , good people to encourage. I was starting to take the big blog blow-up as a sign to stop.
  But then I invented this awesome dairy-free bubble gum ice cream and tried to explain why I didn't need to take a photo... and the girls' faces fell.  I guess they enjoy sharing the recipes with other kids as much as I do.  So here it is!  Bubble gum was another one of those forbidden ice cream flavors when I was a kid.  I'm not sure if was because my parents didn't like the flavor when they had to help us with our drippy cones, or if it was the sticky napkin on the side with all the pieces of bubble gum piled up waiting to be eaten at the end.  While I can't guarantee this will be the cleanest ice cream experience, it sure is one of the most fun.  I'm sure there are bubble-gum flavorings out there, but I decided that the easiest way to flavor the ice cream was to use actual bubble-gum.  I used Bazooka for the 'tea' and then these cool Bazooka nuggets that I found at Toys-R-Us to add in at the last minute. ( Thanks to my sister for reminding me about great TRU candy selections!).  Have fun!

Bubble Gum Ice Cream

3 cups Silk soy creamer (1 1/2 pints)
20 regular size marshmallows
1 package of bubble gum, not sugar-free ( I used Bazooka)
2 tablespoons mild oil: canola, avocado or coconut.
pink food coloring
Chiclets, Bazooka nuggets or other candy-coated bubble gum

1.) Put the marshmallows in a big microwave safe bowl (I have an 8 cup Pyrex that is perfect for this).
2.) Heat for 1 minute, until soft and puffy.
3.) Whisk the soft marshmallows until smooth, then slowly pour in the soy creamer.
4.) Microwave for another 3-5 minutes, stirring every so often, until the creamer is hot but not boiling and the marshmallows are melted.
5.) Meanwhile, unwrap the bubble gum and place in a piece of cheesecloth and fasten with a twistie tie.
6.) Place the gum "tea bag" into the warm creamer and allow to steep and cool in the refrigerator.
7.) When the cream is cold, remove the bubble gum bag, give it a squeeze and throw away. Add the oil and food coloring.
8.) Freeze in an ice cream maker. I have a Cuisinart that works well. At the very end of the freezing, pour in the candy-coated gum and mix it around briefly before transferring the ice cream to a freezer container.

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