Blue Moon Ice Cream (Printer-friendly)
A brightly colored, citrusy-sweet frozen treat with almond and berry notes, inspired by classic Midwestern ice cream 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
→ Eggs
10 - 4 large egg yolks
# How-To Guide:
01 - In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar. Place 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 hot cream mixture into the yolks while whisking continuously to gradually raise their temperature without scrambling.
03 - Pour the tempered egg yolk mixture back into the saucepan. Cook over low heat, stirring constantly, 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 - Pour 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 the custard for at least 4 hours, or preferably overnight, until thoroughly chilled.
07 - Pour the chilled custard 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 until firm enough to scoop before serving.
# Expert Advice:
01 -
- The flavor is a riddle your tastebuds will keep trying to solve, part citrus, part almond, part berry, and entirely addictive.
- You get to play with food coloring, which honestly never stops being fun no matter how old you are.
02 -
- If your custard tastes slightly eggy after cooking, you either exceeded 175 degrees Fahrenheit or rushed the tempering step, and a second strain can sometimes rescue it.
- Gel food coloring gives a deeper more vibrant blue than liquid drops, and a tiny amount goes a surprisingly long way.
03 -
- Chill your ice cream maker bowl in the freezer for a full 24 hours before churning, not the minimum time listed on the box.
- Taste the custard after adding extracts and adjust before chilling, because the flavors mellow slightly once frozen.