Blue Moon Ice Cream (Print version)

Creamy, vibrant blue ice cream with a fruity citrus twist—A Midwestern summer classic made at home.

# What goes in:

→ 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 & 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)

# Cooking steps:

01 - In a medium saucepan, combine the heavy cream, whole milk, granulated sugar, and a pinch of salt. Warm over medium heat, stirring continuously, until the sugar fully dissolves and the mixture begins to steam. Do not allow it to reach a boil.
02 - Place the egg yolks in a medium bowl and whisk briefly. Slowly drizzle approximately ½ cup of the hot cream mixture into the yolks while whisking constantly to temper them. Gradually whisk the warmed yolk mixture back into the saucepan.
03 - Cook the combined mixture over low heat, stirring constantly, until it thickens enough to coat the back of a spoon, approximately 5 to 7 minutes. Ensure the custard never boils.
04 - Remove the saucepan from heat. Stir in the raspberry extract, lemon extract, vanilla extract, and blue food coloring until fully incorporated and the desired shade of blue is achieved.
05 - Pour the custard through a fine mesh sieve into a clean bowl to remove any cooked egg bits. Allow it to cool to room temperature, then cover tightly and refrigerate for at least 4 hours or overnight for best results.
06 - Process the chilled custard in an ice cream maker following the manufacturer's instructions until it reaches a thick, 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, scoopable texture.

# Tips from flavorandfeast:

01 -
  • The flavor is genuinely hard to pin down, which makes every bite a conversation starter at parties.
  • You control the color intensity, so you can go as wild or as subtle as you want with that signature blue.
  • It uses a classic custard base, so the texture rivals any artisan ice cream shop.
02 -
  • Tempering too fast is the number one way to end up with tiny scrambled egg pieces in your ice cream, so pour slowly and whisk aggressively.
  • Food coloring strength varies wildly between brands, so always test with a toothpick dip before committing to a full second drop.
  • The custard must be completely cold before churning or it will not thicken properly in the machine.
03 -
  • Chill your ice cream maker bowl in the freezer for at least 24 hours before churning because even slightly warm bowls will produce soupy results.
  • Taste the custard before you chill it and adjust the extracts because the flavor will mute slightly once frozen.

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