Blue Moon Ice Cream
Dive into nostalgia with this creamy and whimsical Blue Moon Ice Cream recipe, a Midwestern favorite known for its enchanting flavor and striking blue hue. This homemade ice cream combines heavy cream, whole milk, and egg yolks for a luxurious custard base, while a medley of extracts—vanilla, lemon, raspberry, and almond—creates its signature sweet and mysterious flavor profile. With just a few drops of blue food coloring, it transforms into a vibrant, dreamy dessert that's perfect for summer gatherings or any time you need a bit of magic. Made using tempering and churning techniques, this scoopable delight delivers a perfectly creamy texture every time. Serve it in cones, bowls, or even atop a warm slice of pie for an irresistible treat.
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Recipe Information
Ingredients
- 2 cups Heavy cream
- 1 cup Whole milk
- 0.75 cup Granulated sugar
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Lemon extract
- 0.5 teaspoon Raspberry extract
- 0.25 teaspoon Almond extract
- 6 drops Blue food coloring
- 4 large Egg yolks
- 0.25 teaspoon Salt
Instructions
In a medium saucepan, combine heavy cream, whole milk, and granulated sugar. Heat over medium heat, stirring occasionally, until the sugar is fully dissolved and the mixture is warm but not boiling.
In a separate bowl, whisk together the egg yolks and salt until smooth and slightly thickened.
Slowly temper the egg yolks by adding a small amount (about 1/4 cup) of the warm milk mixture into the yolks while whisking constantly. Gradually pour the tempered yolks back into the saucepan with the remaining milk mixture, whisking continuously.
Cook the custard over medium heat, stirring constantly with a wooden spoon or heatproof spatula, until it thickens and coats the back of the spoon (about 170–175°F if using a thermometer). Do not let it boil.
Remove the saucepan from heat and pour the custard through a fine-mesh sieve into a clean bowl to remove any lumps.
Stir in the vanilla extract, lemon extract, raspberry extract, almond extract, and blue food coloring. Mix until the color is evenly distributed.
Allow the custard to cool to room temperature, then cover with plastic wrap, pressing the wrap directly onto the surface to prevent a skin from forming. Chill in the refrigerator for at least 4 hours, or overnight.
Once chilled, pour the custard into an ice cream maker and churn according to the manufacturer’s instructions, typically 20–25 minutes, until the ice cream reaches a soft-serve consistency.
Transfer the churned ice cream to an airtight container and freeze for at least 2 hours for a firmer texture before serving.
Scoop and serve your vibrant Blue Moon Ice Cream, and enjoy!
Nutrition Facts
Calories |
2562 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 185.9 g | 238% | |
| Saturated Fat | 106.9 g | 535% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1247 mg | 416% | |
| Sodium | 874 mg | 38% | |
| Total Carbohydrate | 166.2 g | 60% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 164.0 g | ||
| Protein | 18.8 g | 38% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 392 mg | 30% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 452 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
