Bubble bubble gum ice cream

Bubble gum Ice cream

12 bubble bubble gums
1.5 cups cream
1.5 cups milk
6 egg yolks
145 grams sugar
I pack of 6 bubble bubble gum balls the bigger ones (crushed)

I use "bubble bubble" but I'm sure this recipe would be fine with other bubble gums.

combine milk and cream -- bring to a boil in a suace pan -- remove from heat once boiling -- add bubble gum -- let stand for about 10 minutes (may want to use another time if you are using a different bubble gum)

combine egg yolks and sugar -- wisk till fluffy

add the cream/milk to the egg yolk and sugar. mix thoroughly
return to heat at about medium. whisk until thick.
*** important not to let boil***

once thick remove from heat and let cool, you can either let it sit on its own, or place the bowl in a ice bowl to expatiate the cooling.

once cool either use your ice cream machine or do as follows:

put in a dish that is durable and can withstand the temperature of the freezer.. place flat in the freezer

let stand for 45 min. after the 45 is up open freezer and stir vigorously. place back in freezer then every 30 min repeat this....until completely frozen

once frozen put ice cream in a freezer air tight container.

Rhubarb Crisp

Rhubarb Crisp

4 cups sliced rhubarb
1 & 1/4 cup brown sugar
1 cup flour
1 cup quick cooking rolled oats
2 tablespoons cornstarch
1 teaspoon cinnamon
3/4 cup honey
4/5 cup water
2/3 cup melted butter
+enough butter to grease the baking dish
1 teaspoon vanilla

mixing bowl - mix brown sugar, flour, oats, cinnamon, and melted butter....until crumby

- press half of this mixture in to a buttered 8 in square baking dish or a 10in * 6.5in baking dish

- evenly place the sliced rhubarb over the layer of brown sugar mixture

Saucepan - combine honey, cornstarch, water, and vanilla --- heat until mixture is clear and a little syrupy --- pour over rhubarb in the baking dish

- top with the rest of brown sugar mixture

Bake - 45-55 minute at 350 degrees