Blue Moon Ice Cream (Printer-Friendly)
Vibrant blue custard ice cream with a sweet, fruity mystery flavor that's a beloved Midwestern treat.
# What You'll 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 and 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 occasionally, until the mixture is steaming and the sugar has fully dissolved. Do not allow it to boil.
02 - While whisking the egg yolks vigorously in a separate bowl, slowly drizzle in about ½ cup of the hot milk mixture. Continue whisking constantly to prevent the yolks from scrambling.
03 - Pour the tempered yolk mixture back into the saucepan in a slow, steady stream, whisking the entire time. Cook over medium-low heat, stirring continuously with a wooden spoon or heatproof spatula, until the custard thickens enough to coat the back of a spoon, approximately 5 to 7 minutes.
04 - Remove the saucepan from heat. Stir in the vanilla extract, raspberry extract, lemon extract, and almond extract until evenly incorporated. Add the blue food coloring drop by drop, mixing between additions, until the desired shade of blue is achieved.
05 - Pour the custard through a fine-mesh sieve into a clean bowl to catch any cooked egg bits. Allow it to cool to room temperature, then press plastic wrap directly against the surface, cover, and refrigerate for at least 3 hours or until completely chilled throughout.
06 - Process the chilled custard in an ice cream maker following the manufacturer's directions. Transfer the soft ice cream to a freezer-safe container, press a sheet of parchment or plastic wrap against the surface, seal, and freeze for 1 to 2 hours until firm enough to scoop.
# Expert Advice:
01 -
- That strange, wonderful fruity vanilla flavor is impossible to find outside the Midwest and now you can make it anytime.
- The custard base creates a silky texture that puts any store bought version to shame.
- Kids lose their minds over the color and adults get hit with the best kind of nostalgia.
02 -
- If your custard gets too hot and looks scrambled, strain it immediately and do not panic, it will still work.
- The flavor actually improves after an overnight rest in the freezer, so making it ahead is always a good idea.
03 -
- Chill your freezer container in the freezer for an hour before transferring the churned ice cream into it so it does not melt on contact.
- A pinch of cream of tartar added with the salt brightens the flavor profile in a way most people will not be able to identify but everyone will notice.