Prepare Cornstarch Slurry: Mix 2 tablespoons of cornstarch with 2 tablespoons of whole milk in a small bowl until smooth.

Blend Ingredients: Combine 45 pieces of Bazooka bubblegum, 2 cups of whole milk, and 1 cup of heavy cream in a blender. Blend on high until smooth.

Heat Mixture: Pour mixture into a saucepan, add 2 tablespoons of sugar and a pinch of salt. Heat over medium-high, stirring gently until it simmers.

Thicken: Lower heat and whisk in the cornstarch slurry. Continue whisking until slightly thickened, about 3-5 minutes.

Cool Mixture: Remove from heat, pour into a Ziploc bag and immerse it in ice water to cool completely for 15-20 minutes.

Strain: Strain mixture through cheesecloth or fine sieve to remove gum pieces.

Churn Ice Cream: Pour the strained mixture into an ice cream maker and churn for about 20-25 minutes.

Freeze: Transfer churned ice cream to an airtight container, smooth the top, and freeze for at least 4 hours.