Blue Moon Ice Cream (Print View)
Vibrant, creamy Midwestern treat with a fruity citrus twist and signature blue color.
# What You Need:
→ Dairy Base
01 - 2 cups heavy cream
02 - 1 cup whole milk
03 - ¾ cup granulated sugar
04 - Pinch of salt
→ Egg Mixture
05 - 4 large egg yolks
→ Flavoring and Color
06 - 1½ teaspoons raspberry extract
07 - ¾ teaspoon lemon extract
08 - ½ teaspoon vanilla extract
09 - 1–2 drops blue food coloring, adjust for desired shade
# How-To Steps:
01 - In a medium saucepan, combine the heavy cream, whole milk, granulated sugar, and salt. Heat over medium, stirring continuously until the sugar fully dissolves and the mixture begins to steam. Do not allow it to boil.
02 - Place the egg yolks in a medium bowl and whisk briefly. Slowly drizzle approximately ½ cup of the hot cream mixture into the yolks while whisking constantly to temper them. Gradually pour the warmed yolk mixture back into the saucepan, whisking to combine.
03 - Cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon, approximately 5 to 7 minutes. Do not let the mixture boil.
04 - Remove the saucepan from heat. Stir in the raspberry extract, lemon extract, vanilla extract, and blue food coloring until fully incorporated and the desired shade of blue is achieved.
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 and refrigerate for at least 4 hours or overnight for best results.
06 - Process the chilled custard in an ice cream maker following the manufacturer's instructions until it reaches a thick, creamy consistency.
07 - Transfer the churned ice cream to a lidded freezer-safe container. Freeze for at least 2 hours before serving to achieve a firmer, scoopable texture.
# Expert Hints:
01 -
- The flavor is almost impossible to pin down, which makes every bite a tiny mystery, and people will keep asking you what is in this.
- That surreal blue color comes together with just a drop or two of food coloring, making it one of the easiest showstopper desserts you will ever pull off.
02 -
- If your custard looks curdled or has tiny lumps after cooking, pour it through the sieve immediately and keep stirring, because it can usually be saved if you act fast.
- The flavor of Blue Moon is famously debated and every region seems to have its own interpretation, so taste the chilled base before churning and adjust the extracts until it reminds you of the version you remember.
03 -
- Chill your ice cream maker bowl for at least 24 hours, not the 12 hours most manuals suggest, because a colder bowl means a faster churn and a smoother final texture.
- A tiny splash of orange extract alongside the lemon and raspberry adds a brightness that gets you even closer to that nostalgic Midwestern bakery flavor everyone argues about.