Blue Moon Ice Cream (Printable)

Creamy, vibrant blue ice cream with a fruity-citrus twist, churned fresh at home.

# 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 a pinch of salt. Heat over medium, stirring continuously until the sugar fully dissolves and the mixture begins to steam. Do not allow it to reach a boil.
02 - In a medium bowl, whisk the egg yolks until smooth. Slowly pour about ½ cup of the hot cream mixture into the yolks while whisking constantly to temper. Gradually whisk the tempered yolk mixture back into the saucepan.
03 - Cook the custard over low heat, stirring constantly, until it 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 blended. Adjust the food coloring to achieve the desired shade of blue.
05 - Pour the custard through a fine mesh sieve into a clean bowl. Allow it to cool to room temperature, then cover and refrigerate for at least 4 hours or overnight for best results.
06 - Churn the chilled base in an ice cream maker following the manufacturer's instructions until it reaches a thick and 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 texture.

# Helpful Tips:

01 -
  • The flavor is a perfect balance of fruity and citrusy that keeps everyone guessing what's in it
  • Homemade custard base makes it incredibly smooth and rich compared to store bought versions
02 -
  • Tempering the eggs slowly is non negotiable unless you want sweet scrambled eggs in your ice cream
  • The custard must chill completely before churning or the ice cream texture will be icy and grainy
03 -
  • Chill your ice cream maker bowl for a full 24 hours before using for the best results
  • Avoid using low fat milk substitutes because they dramatically affect the creamy texture

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