Blue Moon Ice Cream (Printable Version)
Sweet, citrusy blue ice cream with almond and berry notes, inspired by classic Midwestern parlors.
# What You'll Need:
→ Dairy
01 - 2 cups heavy cream
02 - 1 cup whole milk
→ Sweeteners
03 - 3/4 cup granulated sugar
→ Flavorings
04 - 1 tablespoon lemon juice
05 - 1/2 teaspoon almond extract
06 - 1/2 teaspoon raspberry extract
07 - 1/2 teaspoon vanilla extract
08 - 1/4 teaspoon blue raspberry drink mix powder (optional, for color and flavor)
→ Coloring
09 - Few drops blue food coloring
→ Egg Mixture
10 - 4 large egg yolks
# How to Make It:
01 - In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar. Set over medium heat, stirring occasionally, until the mixture is just steaming and the sugar has fully dissolved. Do not allow it to boil.
02 - In a separate mixing bowl, whisk the egg yolks until smooth. Slowly drizzle about 1/2 cup of the warm cream mixture into the yolks while whisking constantly to gently bring them up to temperature without scrambling.
03 - Pour the tempered egg yolk mixture back into the saucepan. Cook over low heat, stirring continuously, until the custard thickens slightly and coats the back of a spoon, reaching 170–175°F. This should take about 5 to 7 minutes.
04 - Strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg bits. Allow it to cool for 10 minutes at room temperature.
05 - Stir in the lemon juice, almond extract, raspberry extract, vanilla extract, and blue raspberry drink mix powder if using. Add blue food coloring a few drops at a time until the desired vibrant blue shade is achieved.
06 - Cover the bowl and refrigerate for at least 4 hours, though overnight is strongly recommended for the best texture and flavor development.
07 - Pour the chilled mixture into your ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
08 - Transfer the churned ice cream to a freezer-safe container, cover tightly, and freeze for at least 2 hours to firm up before scooping and serving.
# Expert Tips:
01 -
- The flavor is genuinely mysterious and everyone who tries it will beg you to reveal the secret.
- You get to play mad scientist with extracts and food coloring, which is honestly half the fun.
- It tastes like childhood summers scooped into a waffle cone, no trip to the Midwest required.
02 -
- If you skip tempering the yolks and dump them straight into hot cream you will end up with sweet scrambled eggs and a ruined afternoon.
- The flavor of Blue Moon intensifies after freezing, so do not panic if the base tastes slightly subtle before churning.
03 -
- Overnight chilling is not optional if you want the best texture, because patience here pays off in every single scoop.
- Taste the chilled base before churning and adjust the almond extract by the tiniest drop if the flavor feels off, since that one note defines the whole experience.