Description
Creamy homemade Blue Moon Ice Cream with almond, lemon, and raspberry extracts for a nostalgic flavor.
Ingredients
Scale
- 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
- 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)
Instructions
- 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.
- 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.
- 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.
- 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.
Notes
- 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.
- Prep Time: 20 minutes
- Cook Time: 15 minutes