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Blue Moon Ice Cream

A creamy, colorful Midwestern classic with fruity vanilla flavor.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 6 hours
Servings: 6 servings
Course: Dessert, Snack
Cuisine: American, Midwestern
Calories: 310

Ingredients
  

Custard Base
  • 2 cups heavy cream
  • 1 cup whole milk
  • 0.75 cup granulated sugar
  • 4 egg yolks large
  • 1 tbsp cornstarch
  • 1 pinch salt
Flavoring
  • 1 tsp vanilla extract
  • 0.5 tsp almond extract
  • 0.5 tsp lemon extract
  • 0.25 tsp raspberry extract
  • 3-5 drops blue food coloring gel preferred

Equipment

  • Mixing bowls
  • Saucepan
  • Whisk
  • Fine mesh strainer
  • Ice cream maker
  • Airtight container

Method
 

  1. Heat cream, milk, and half the sugar in a saucepan until steaming.
  2. Whisk egg yolks, remaining sugar, cornstarch, and salt until smooth.
  3. Slowly whisk warm cream into egg mixture to temper.
  4. Return mixture to saucepan and cook until thickened.
  5. Strain into bowl and cool slightly.
  6. Stir in extracts and food coloring.
  7. Refrigerate until completely cold.
  8. Churn in ice cream maker until soft-serve consistency.
  9. Freeze until firm before serving.

Notes

For best texture, chill base thoroughly before churning and store with parchment pressed onto surface.