Blue Moon Ice Cream (Printable)
Vibrant blue custard ice cream bursting with fruity vanilla, raspberry, and citrus notes.
# What You'll Need:
→ Ice Cream Base
01 - 2 cups whole milk
02 - 1 cup heavy cream
03 - 3/4 cup granulated sugar
04 - 1/8 tsp kosher salt
→ Flavor and Color
05 - 2 tsp pure vanilla extract
06 - 1/2 tsp raspberry extract
07 - 1/2 tsp lemon extract
08 - 1/2 tsp almond extract
09 - 3-5 drops blue food coloring
→ Other
10 - 4 large egg yolks
# Directions:
01 - In a medium saucepan, combine the whole milk, heavy cream, granulated sugar, and salt. Heat over medium heat, stirring continuously, until the mixture is steaming but not boiling.
02 - In a separate mixing bowl, whisk the egg yolks until smooth. Gradually pour 1/2 cup of the hot milk mixture into the yolks while whisking constantly to temper them and prevent scrambling.
03 - Slowly pour the tempered yolk mixture back into the saucepan, whisking constantly. Cook over medium-low heat, stirring continuously, until the custard thickens and coats the back of a spoon, about 5 to 7 minutes.
04 - Remove the saucepan from heat. Stir in the vanilla extract, raspberry extract, lemon extract, and almond extract. Add blue food coloring, 3 to 5 drops, and mix until the color is even and reaches your preferred intensity.
05 - Pour the custard through a fine-mesh sieve into a clean bowl to strain out any cooked egg bits. Let it cool to room temperature, then cover tightly and refrigerate for at least 3 hours or until completely chilled throughout.
06 - Churn the chilled custard in an ice cream maker according to the manufacturer's instructions. Transfer the churned ice cream to a freezer-safe container, cover, and freeze for 1 to 2 hours or until firm.
# Expert Tips:
01 -
- The flavor is genuinely hard to pin down, which makes every bite a little game of guess what you are tasting, and people love that mystery.
- You do not need any fancy ingredients beyond what a decent grocery store carries, and the custard base makes it creamier than anything from a tub.
02 -
- If you rush the chilling step the ice cream will churn up grainy every single time, so be patient and let the fridge do its work.
- The extracts are powerful and imbalanced amounts will make it taste like perfume, so measure carefully and taste the warm custard before chilling.
03 -
- Use a silicone spatula to stir the custard because it scrapes the corners of the pot cleanly and prevents a scrambled egg layer from forming where you cannot see it.
- For a nut free version swap the almond extract for an extra quarter teaspoon of vanilla and nobody will notice the difference.