Blue Moon Ice Cream Recipe
A distinctive, vibrant blue ice cream, commonly found in the Upper Midwest, offers a unique flavor profile.
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Instructions
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Beat egg yolks with 1/4 cup sugar and set aside.
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In a saucepan, combine cream, milk, and remaining 1/4 cup sugar. Heat over medium-low until small bubbles appear at the edges.
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Remove from heat. Slowly whisk the warm cream mixture into the beaten egg yolks to temper.
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Return the combined mixture to the saucepan. Cook over medium-low, stirring, until it coats the back of a spoon (170-175 F), avoiding overheating.
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Pour the custard into a bowl. Whisk in vanilla pudding mix, then raspberry flavoring, lemon extract, vanilla extract, and blue food coloring until evenly colored.
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Allow the mixture to cool to room temperature, stirring occasionally. Refrigerate until completely chilled, ideally overnight.
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Churn the chilled custard in an ice cream maker as directed, typically taking 25 minutes or more.
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Transfer the churned ice cream to a covered container and freeze for at least 3 hours, or overnight, to firm.