Cut gum balls in half and set aside. Whip heavy cream and food coloring until stiff peaks form. Beat in condensed milk until color is uniform. Add additional food coloring if needed. Spread 1/3 of mixture in loaf pan. Distribute 1/3 of gum ball pieces on top. Spread another 1/3 of mixture in loaf pan.. Add sweetened condensed milk and beat for 1-2 additional minutes, until incorporated. Layer ½ of the ice cream mixture into freezer-safe dish. Place ½ of the gumballs around then add the other ½ of the ice cream mixture. Finish with gumballs on top. Cover with plastic wrap and freeze overnight, or for at least 5 hours.
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Ingredients. Cream, Bubble Gum Pieces [Sugar, Dextrose, Corn Syrup, Gum Base, Contains 2% or Less of: Maltodextrin, Natural and Artificial Flavor, Resinous Glaze Soy Lecithin, Vegetable Juice for Color (Red Radish), Beeswax, Carnauba Wax], Nonfat Milk, Sugar, Corn Syrup, Whey Powder, Stabilizer/Emulsifier Blend [Cellulose Guv Mono and Diglycerides, Guar Gum, Carrageenan, Polysorbate 80.. Add bubblegum extract and food coloring until desired flavor and color is achieved. Transfer mixture to the chilled bowl of an ice cream maker and churn until ice cream thickens and mixer slows or stops. Scoop spoonfuls of thickened ice cream and layer with bubblegum balls into a freezer-safe container.
