Feel like you’re at a candy store with this sweet treat recipe!
CREAMi PREP TIP: Make the most of your time by prepping several CREAMi™ Pints at once! Incorporate your favorite ice cream ingredients into your weekly grocery trip, then, Creamify™ on demand whenever a craving strikes! Looking for more pints? Purchase more at www.ninjacreami.com.
This dish contains the following allergens: Milk/Dairy, Eggs
Cooking mode
Step-by-step instruction without your screen going to sleep
3
large egg yolks
3 tablespoons
granulated sugar
2 1/2 tablespoons
light corn syrup
240g
heavy cream
80g
whole milk
1/2 teaspoon
vanilla extract
28g
bubble gum, chopped (plus more for topping)
40g
bubble gum jellybeans (plus more for topping)
4-5 drops
red food coloring
Pinch of kosher salt
3
large egg yolks
3 tablespoons
granulated sugar
2 1/2 tablespoons
light corn syrup
1 cup
heavy cream
1/3 cup
whole milk
1/2 teaspoon
vanilla extract
1 ounce
bubble gum, chopped (plus more for topping)
1/4 cup
bubble gum jellybeans (plus more for topping)
4-5 drops
red food coloring
Pinch of kosher salt
Utensils
Small Bowl
Whisk
Medium Saucepan
Rubber Spatula
Instant-Read Thermometer
Fine-Mesh Strainer
Step 1
Place egg yolks and sugar in a small bowl. Whisk until fully combined and sugar is dissolved.
Step 2
Add all remaining ingredients to a medium saucepan and whisk until combined.
Step 3
Place saucepan on stove over medium heat, bring mixture to a boil, stirring constantly with a whisk or rubber spatula. Slowly add the egg mixture and continue to stir.
Step 4
Cook until temperature reaches 165°F -175°F on an instant-read thermometer.
Step 5
Remove base from heat and pour through a fine-mesh strainer into an empty CREAMi™ Place into an ice bath. Once cooled, place storage lid on pint and freeze for 24 hours.
Step 6
Remove pint from freezer and remove lid from pint. Place pint in outer bowl, install Creamerizer™ Paddle onto outer bowl lid, and lock the lid assembly on the outer bowl. Place bowl assembly on motor base and twist the handle right to raise the platform and lock in place.
Step 7
Select ICE CREAM.
Step 8
When processing is complete, remove ice cream from pint, top as desired and serve immediately.
Place egg yolks and sugar in a small bowl. Whisk until fully combined and sugar is dissolved.
3
large egg yolks
3 tablespoons
granulated sugar
2 1/2 tablespoons
light corn syrup
240g
heavy cream
80g
whole milk
1/2 teaspoon
vanilla extract
28g
bubble gum, chopped (plus more for topping)
40g
bubble gum jellybeans (plus more for topping)
4-5 drops
red food coloring
Pinch of kosher salt
3
large egg yolks
3 tablespoons
granulated sugar
2 1/2 tablespoons
light corn syrup
1 cup
heavy cream
1/3 cup
whole milk
1/2 teaspoon
vanilla extract
1 ounce
bubble gum, chopped (plus more for topping)
1/4 cup
bubble gum jellybeans (plus more for topping)
4-5 drops
red food coloring
Pinch of kosher salt
Step 2 of 8
Add all remaining ingredients to a medium saucepan and whisk until combined.
3
large egg yolks
3 tablespoons
granulated sugar
2 1/2 tablespoons
light corn syrup
240g
heavy cream
80g
whole milk
1/2 teaspoon
vanilla extract
28g
bubble gum, chopped (plus more for topping)
40g
bubble gum jellybeans (plus more for topping)
4-5 drops
red food coloring
Pinch of kosher salt
3
large egg yolks
3 tablespoons
granulated sugar
2 1/2 tablespoons
light corn syrup
1 cup
heavy cream
1/3 cup
whole milk
1/2 teaspoon
vanilla extract
1 ounce
bubble gum, chopped (plus more for topping)
1/4 cup
bubble gum jellybeans (plus more for topping)
4-5 drops
red food coloring
Pinch of kosher salt
Step 3 of 8
Place saucepan on stove over medium heat, bring mixture to a boil, stirring constantly with a whisk or rubber spatula. Slowly add the egg mixture and continue to stir.
3
large egg yolks
3 tablespoons
granulated sugar
2 1/2 tablespoons
light corn syrup
240g
heavy cream
80g
whole milk
1/2 teaspoon
vanilla extract
28g
bubble gum, chopped (plus more for topping)
40g
bubble gum jellybeans (plus more for topping)
4-5 drops
red food coloring
Pinch of kosher salt
3
large egg yolks
3 tablespoons
granulated sugar
2 1/2 tablespoons
light corn syrup
1 cup
heavy cream
1/3 cup
whole milk
1/2 teaspoon
vanilla extract
1 ounce
bubble gum, chopped (plus more for topping)
1/4 cup
bubble gum jellybeans (plus more for topping)
4-5 drops
red food coloring
Pinch of kosher salt
Step 4 of 8
Cook until temperature reaches 165°F -175°F on an instant-read thermometer.
3
large egg yolks
3 tablespoons
granulated sugar
2 1/2 tablespoons
light corn syrup
240g
heavy cream
80g
whole milk
1/2 teaspoon
vanilla extract
28g
bubble gum, chopped (plus more for topping)
40g
bubble gum jellybeans (plus more for topping)
4-5 drops
red food coloring
Pinch of kosher salt
3
large egg yolks
3 tablespoons
granulated sugar
2 1/2 tablespoons
light corn syrup
1 cup
heavy cream
1/3 cup
whole milk
1/2 teaspoon
vanilla extract
1 ounce
bubble gum, chopped (plus more for topping)
1/4 cup
bubble gum jellybeans (plus more for topping)
4-5 drops
red food coloring
Pinch of kosher salt
Step 5 of 8
Remove base from heat and pour through a fine-mesh strainer into an empty CREAMi™ Place into an ice bath. Once cooled, place storage lid on pint and freeze for 24 hours.
3
large egg yolks
3 tablespoons
granulated sugar
2 1/2 tablespoons
light corn syrup
240g
heavy cream
80g
whole milk
1/2 teaspoon
vanilla extract
28g
bubble gum, chopped (plus more for topping)
40g
bubble gum jellybeans (plus more for topping)
4-5 drops
red food coloring
Pinch of kosher salt
3
large egg yolks
3 tablespoons
granulated sugar
2 1/2 tablespoons
light corn syrup
1 cup
heavy cream
1/3 cup
whole milk
1/2 teaspoon
vanilla extract
1 ounce
bubble gum, chopped (plus more for topping)
1/4 cup
bubble gum jellybeans (plus more for topping)
4-5 drops
red food coloring
Pinch of kosher salt
Step 6 of 8
Remove pint from freezer and remove lid from pint. Place pint in outer bowl, install Creamerizer™ Paddle onto outer bowl lid, and lock the lid assembly on the outer bowl. Place bowl assembly on motor base and twist the handle right to raise the platform and lock in place.
3
large egg yolks
3 tablespoons
granulated sugar
2 1/2 tablespoons
light corn syrup
240g
heavy cream
80g
whole milk
1/2 teaspoon
vanilla extract
28g
bubble gum, chopped (plus more for topping)
40g
bubble gum jellybeans (plus more for topping)
4-5 drops
red food coloring
Pinch of kosher salt
3
large egg yolks
3 tablespoons
granulated sugar
2 1/2 tablespoons
light corn syrup
1 cup
heavy cream
1/3 cup
whole milk
1/2 teaspoon
vanilla extract
1 ounce
bubble gum, chopped (plus more for topping)
1/4 cup
bubble gum jellybeans (plus more for topping)
4-5 drops
red food coloring
Pinch of kosher salt
Step 7 of 8
Select ICE CREAM.
3
large egg yolks
3 tablespoons
granulated sugar
2 1/2 tablespoons
light corn syrup
240g
heavy cream
80g
whole milk
1/2 teaspoon
vanilla extract
28g
bubble gum, chopped (plus more for topping)
40g
bubble gum jellybeans (plus more for topping)
4-5 drops
red food coloring
Pinch of kosher salt
3
large egg yolks
3 tablespoons
granulated sugar
2 1/2 tablespoons
light corn syrup
1 cup
heavy cream
1/3 cup
whole milk
1/2 teaspoon
vanilla extract
1 ounce
bubble gum, chopped (plus more for topping)
1/4 cup
bubble gum jellybeans (plus more for topping)
4-5 drops
red food coloring
Pinch of kosher salt
Step 8 of 8
When processing is complete, remove ice cream from pint, top as desired and serve immediately.
3
large egg yolks
3 tablespoons
granulated sugar
2 1/2 tablespoons
light corn syrup
240g
heavy cream
80g
whole milk
1/2 teaspoon
vanilla extract
28g
bubble gum, chopped (plus more for topping)
40g
bubble gum jellybeans (plus more for topping)
4-5 drops
red food coloring
Pinch of kosher salt
3
large egg yolks
3 tablespoons
granulated sugar
2 1/2 tablespoons
light corn syrup
1 cup
heavy cream
1/3 cup
whole milk
1/2 teaspoon
vanilla extract
1 ounce
bubble gum, chopped (plus more for topping)
1/4 cup
bubble gum jellybeans (plus more for topping)
