Blue Moon Ice Cream: just the name conjures up a sense of whimsical nostalgia, doesn’t it? This vibrant, almost otherworldly ice cream flavor has captivated taste buds for generations, and today, I’m thrilled to share my take on this beloved classic with you. Forget the mystery surrounding its origins for a moment, and imagine a scoop of creamy, dreamy goodness that tastes like childhood summers and carnival treats all rolled into one.

The exact history of Blue Moon Ice Cream is shrouded in a bit of delightful mystery, with various claims pointing to different ice cream parlors in the Midwest during the early 20th century. Some say it originated in Milwaukee, while others credit Chicago or even Pennsylvania. Regardless of its precise birthplace, this unique flavor quickly became a regional favorite, and its popularity has only grown over the years. But what exactly is Blue Moon? That’s part of the fun! Its flavor is often described as a blend of citrus, vanilla, and a hint of almond, creating a taste that’s both familiar and intriguingly unique. People adore it for its vibrant color, its creamy texture, and its ability to transport them back to simpler times. It’s the perfect treat for a hot summer day, a fun addition to any party, or simply a comforting indulgence when you need a little pick-me-up. So, are you ready to unlock the secrets of this iconic ice cream and create your own batch of Blue Moon magic? Let’s get started!

Ingredients:

For the Custard Base:

4 cups heavy cream
2 cups whole milk
1 ½ cups granulated sugar
1 teaspoon salt
1 vanilla bean, split lengthwise and seeds scraped (reserve pod)
8 large egg yolks

For the Blue Moon Flavor:

1 teaspoon pure almond extract
½ teaspoon pure lemon extract
¼ teaspoon pure raspberry extract
Blue food coloring gel (start with a few drops and adjust to desired color)

Preparing the Custard Base:

In a heavy-bottomed saucepan, combine the heavy cream, whole milk, granulated sugar, salt, and the vanilla bean pod and seeds. Whisk everything together well to ensure the sugar is dissolving.
Place the saucepan over medium heat and bring the mixture to just below a simmer. You’ll see small bubbles forming around the edges of the pan. It’s crucial not to let it boil at this stage, as boiling can scorch the milk and affect the final flavor. Stir frequently to prevent sticking.
While the cream mixture is heating, prepare the egg yolks. In a separate medium-sized bowl, whisk the egg yolks until they are light and slightly pale in color. This usually takes about a minute or two.
Tempering the egg yolks is a critical step to prevent them from scrambling when added to the hot cream. Slowly drizzle about one cup of the hot cream mixture into the bowl with the egg yolks, whisking constantly and vigorously. This gradually raises the temperature of the egg yolks, preventing them from cooking too quickly.
Pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture. Reduce the heat to low.
Cook the custard base, stirring constantly with a heat-resistant spatula or wooden spoon, until it thickens enough to coat the back of the spoon. This usually takes about 5-10 minutes. To test for doneness, dip the back of the spoon into the custard and run your finger across the coated surface. If the line holds its shape and doesn’t immediately run back together, the custard is ready. Be careful not to overcook the custard, as it can curdle. The ideal temperature is around 170-175°F (77-79°C).
Remove the saucepan from the heat and immediately strain the custard base through a fine-mesh sieve into a clean bowl. This will remove any cooked egg particles or vanilla bean pod pieces, resulting in a smooth and creamy texture.
Discard the vanilla bean pod.
Cover the bowl of custard base with plastic wrap, pressing the plastic wrap directly onto the surface of the custard to prevent a skin from forming.
Refrigerate the custard base for at least 4 hours, or preferably overnight. This allows the flavors to meld together and the custard to chill completely, which is essential for proper churning.

Adding the Blue Moon Flavor:

Once the custard base is thoroughly chilled, remove it from the refrigerator.
Add the almond extract, lemon extract, and raspberry extract to the chilled custard base. Start with the specified amounts and adjust to your preference. Remember that extracts can be potent, so add them gradually and taste as you go.
Now, for the signature blue color! Add a few drops of blue food coloring gel to the custard base. Stir well to incorporate the color evenly. Continue adding drops of food coloring until you achieve your desired shade of blue. Be careful not to add too much at once, as it’s easier to add more color than to remove it.
Whisk the mixture thoroughly to ensure all the extracts and food coloring are evenly distributed.

Churning the Ice Cream:

Prepare your ice cream maker according to the manufacturer’s instructions. Most ice cream makers require the freezer bowl to be frozen for at least 24 hours before use.
Pour the flavored custard base into the prepared ice cream maker.
Churn the ice cream according to the manufacturer’s instructions. Churning time typically ranges from 20-30 minutes, or until the ice cream reaches a soft-serve consistency. The ice cream should be thick and creamy, but still slightly soft.

Freezing and Serving:

Once the ice cream has reached a soft-serve consistency, transfer it to an airtight container.
Press a piece of plastic wrap directly onto the surface of the ice cream to prevent ice crystals from forming.
Seal the container tightly and freeze the ice cream for at least 2-3 hours, or preferably overnight, to allow it to harden completely.
Before serving, let the ice cream sit at room temperature for a few minutes to soften slightly. This will make it easier to scoop.
Scoop the Blue Moon ice cream into bowls or cones and enjoy! You can add toppings like sprinkles, whipped cream, or cherries, if desired.

Tips for Success:

Use high-quality ingredients: The better the quality of your ingredients, the better your ice cream will taste. Use fresh, high-fat heavy cream and whole milk for the best results.
Don’t overcook the custard: Overcooking the custard can cause it to curdle. Keep a close eye on the temperature and remove it from the heat as soon as it coats the back of a spoon.
Chill the custard thoroughly: Chilling the custard base completely is essential for proper churning. It allows the flavors to meld together and helps the ice cream freeze more evenly.
Adjust the flavorings to your liking: The amounts of almond, lemon, and raspberry extracts are just suggestions. Feel free to adjust them to your personal preference.
Don’t overfill the ice cream maker: Overfilling the ice cream maker can prevent the ice cream from churning properly. Follow the manufacturer’s instructions for the maximum fill level.
Store the ice cream properly: Store the ice cream in an airtight container in the freezer to prevent ice crystals from forming. Pressing plastic wrap onto the surface of the ice cream can also help.

Troubleshooting:

Ice cream is too icy: This can be caused by not chilling the custard base thoroughly enough, overfilling the ice cream maker, or not storing the ice cream properly.
Ice cream is too soft: This can be caused by not churning the ice cream long enough, not freezing the ice cream maker bowl for long enough, or not freezing the ice cream for long enough after churning.
Custard curdled: This is usually caused by overcooking the custard. Be sure to keep a close eye on the temperature and remove it from the heat as soon as it coats the back of a spoon.
Flavor is too strong: Start with smaller amounts of the extracts and add more to taste. Remember that extracts can be potent.

Variations:

Add mix-ins: Get creative and add your favorite mix-ins to the ice cream after churning. Some popular options include chocolate chips, sprinkles, chopped nuts, or pieces of candy.
Make it dairy-free: Substitute the heavy cream and whole milk with coconut cream and almond milk for a dairy-free version.
Experiment with different extracts: Try using different combinations of extracts to create your own unique flavor variations.

Conclusion:

Well, there you have it! I truly believe this Blue Moon Ice Cream recipe is a must-try for anyone who loves a little bit of nostalgia and a whole lot of deliciousness. It’s not just ice cream; it’s a trip down memory lane, a conversation starter, and a guaranteed crowd-pleaser all rolled into one vibrant, blue scoop. The unique flavor profile, that enigmatic blend of citrus, almond, and maybe just a hint of bubblegum, is something you simply won’t find anywhere else. Forget the store-bought imitations; this homemade version allows you to control the quality of ingredients and tailor the sweetness to your exact preference. But why is it a must-try, you ask? Beyond the sheer novelty and fun of making bright blue ice cream, it’s the taste that truly sets it apart. It’s a flavor that sparks joy, a flavor that evokes childhood memories, and a flavor that’s surprisingly sophisticated. It’s not overly sweet or artificial tasting; instead, it’s a balanced and refreshing treat that’s perfect for a hot summer day or a cozy night in. Plus, the process of making it is incredibly rewarding. There’s something so satisfying about creating something so delicious from scratch, and knowing that you’ve made something truly unique and special. Now, let’s talk serving suggestions and variations! While a simple scoop of this Blue Moon Ice Cream in a waffle cone is pure perfection, there are so many other ways to enjoy it. Consider making ice cream sandwiches with homemade chocolate chip cookies for an extra decadent treat. Or, blend it into a milkshake for a vibrant and flavorful drink. For a more sophisticated twist, try pairing it with fresh berries and a drizzle of honey. You could even use it as a base for an ice cream cake, layering it with chocolate cake and whipped cream for a show-stopping dessert. And don’t be afraid to experiment with variations! If you’re feeling adventurous, try adding a swirl of blueberry jam or a sprinkle of toasted almonds. For a more intense citrus flavor, add a bit of lemon or orange zest to the base. If you’re looking for a vegan option, you can easily substitute the dairy milk and cream with coconut milk and cashew cream. The possibilities are endless! I’m so excited for you to try this recipe and experience the magic of homemade Blue Moon Ice Cream for yourself. It’s a fun and rewarding project that’s sure to impress your friends and family. So, gather your ingredients, dust off your ice cream maker, and get ready to create something truly special. Once you’ve made it, I would absolutely love to hear about your experience! Did you make any variations? What did your friends and family think? Share your photos and stories in the comments below. I can’t wait to see what you create! Happy ice cream making! I’m confident that you’ll find this recipe a delightful addition to your dessert repertoire. Don’t hesitate to reach out if you have any questions along the way. Enjoy! Print