Blue Moon Ice Cream
Blue Moon Ice Cream is a colorful and nostalgic frozen dessert famous in the Midwest, known for its bright blue color and unique fruity-vanilla flavor. This homemade Blue Moon Ice Cream recipe combines creamy custard, hints of almond, lemon, and raspberry, and a rich ice cream base to create a smooth and fun treat perfect for summer desserts and family gatherings.
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- 4 egg yolks
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- ½ teaspoon lemon extract
- ½ teaspoon raspberry flavoring
- Blue food coloring
- Pinch of salt
Instructions
- In a saucepan, combine whole milk, heavy cream, and half of the sugar. Heat over medium heat until warm but not boiling.
- In a separate bowl, whisk the egg yolks with the remaining sugar until the mixture becomes pale and slightly thick.
- Slowly pour a small amount of the warm milk mixture into the egg yolks while whisking constantly to temper the eggs.
- Gradually return the egg mixture to the saucepan while stirring continuously.
- Cook the custard on low heat, stirring constantly, until it thickens and coats the back of a spoon. Do not allow it to boil.
- Remove from heat and stir in vanilla extract, almond extract, lemon extract, raspberry flavoring, and a pinch of salt.
- Add a few drops of blue food coloring until the mixture reaches the classic bright blue color.
- Refrigerate the custard for 2–3 hours until fully chilled.
- Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions (about 20–25 minutes).
- Transfer the ice cream to a freezer-safe container and freeze for 2–4 hours until firm.
- Scoop and serve once fully set.
Notes
- Chill the custard completely before churning for the creamiest texture.
- Avoid overheating the custard to prevent the eggs from curdling.
- Adjust flavor extracts slightly to balance the fruity and vanilla notes.
- For smoother texture, strain the custard through a fine mesh strainer before chilling.