Blue Moon Ice Cream (Printer-friendly)
Vibrant blue ice cream bursting with a sweet, fruity blend of raspberry, lemon, and almond extracts.
# What You Need:
→ Ice Cream Base
01 - 2 cups whole milk
02 - 1 cup heavy cream
03 - ¾ cup granulated sugar
04 - ⅛ teaspoon kosher salt
→ Flavor & Color
05 - 2 teaspoons pure vanilla extract
06 - ½ teaspoon raspberry extract
07 - ½ teaspoon lemon extract
08 - ½ teaspoon almond extract
09 - 3 to 5 drops blue food coloring
→ Other
10 - 4 large egg yolks
# How to Make It:
01 - In a medium saucepan, combine the whole milk, heavy cream, granulated sugar, and salt. Set over medium heat, stirring frequently, until the mixture is steaming and the sugar has fully dissolved. Do not allow it to reach a boil.
02 - In a separate mixing bowl, whisk the egg yolks until smooth. While whisking constantly, slowly pour about ½ cup of the hot dairy mixture into the yolks to gently raise their temperature without scrambling them.
03 - Gradually pour the warmed yolk mixture back into the saucepan, whisking continuously. Cook over medium-low heat, stirring constantly with a wooden spoon or spatula, until the custard thickens enough to coat the back of a spoon, approximately 5 to 7 minutes.
04 - Remove the saucepan from the heat. Stir in the vanilla extract, raspberry extract, lemon extract, and almond extract until well combined. Add the blue food coloring, starting with 3 drops and adding more as needed, mixing until the color is even and vibrant throughout.
05 - Pour the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg bits. Allow it to cool to room temperature, then cover the surface directly with plastic wrap and refrigerate for at least 3 hours or until completely chilled.
06 - Pour the chilled custard into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency. Transfer the churned ice cream to a freezer-safe container, cover tightly, and freeze for 1 to 2 hours until firm enough to scoop.
# Expert Tips:
01 -
- The flavor is a playful mystery that keeps everyone guessing, and kids absolutely lose their minds over the color.
- You get all the fun of a parlor classic right in your own kitchen with a custard base that turns out incredibly creamy every time.
02 -
- Skipping the straining step leaves tiny cooked egg flecks in your ice cream and they show up against that blue color like nobody wants.
- If the base is not completely chilled before churning, the ice cream will melt fast and have a coarse, unpleasant texture.
03 -
- Freeze your ice cream maker bowl at least twenty four hours ahead of time, because even slightly warm bowls ruin the churn.
- The blend of four extracts is what makes the flavor so elusive and wonderful, so resist the urge to simplify or skip any of them.