Prepare the Cornstarch Slurry: In a small bowl, whisk together cornstarch with whole milk until smooth. Set aside.

Blend the Bubblegum Base: In a blender, combine Bazooka Bubblegum, whole milk, and heavy cream. Blend on high speed until smooth, about 1-2 minutes.

Heat the Mixture: Pour blended mixture into a saucepan over medium heat. Add sugar and salt. Heat until simmering, but do not boil.

Thicken the Base: Gradually stir in the cornstarch slurry, whisking continuously for 3-5 minutes until it thickens.

Cool the Mixture: Pour the mixture into a plastic bag and submerge in ice water for about 15 minutes, stirring occasionally.

Strain the Mixture: Strain the cooled mixture through a cheesecloth-lined strainer to remove bubblegum pieces.

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

Freeze and Firm Up: Transfer to an airtight container and freeze for at least 4 hours to firm up.