In a small bowl, whisk together cornstarch with a splash of whole milk until smooth and free of lumps. Set it aside.

In a blender, combine Bazooka bubblegum, remaining whole milk, and heavy cream. Blend on high for 1-2 minutes until smooth.

Pour the blended bubblegum mixture into a medium saucepan over medium heat. Add sugar and a pinch of salt, stirring gently.

Slowly pour the cornstarch slurry into the simmering mixture, whisking continuously. Cook for 3-5 minutes until thickened.

Transfer the saucepan off the heat. Pour into a resealable bag or bowl and submerge in ice water to cool for 15 minutes.

Strain the mixture through a cheesecloth-lined strainer into a clean bowl to remove any leftover bubblegum pieces.

Pour the smooth mixture into your ice cream maker and churn according to the manufacturer’s instructions for about 20-25 minutes.

Transfer your creamy bubblegum ice cream to an airtight container, smooth the top, and freeze for at least 4 hours until firm.