Blue Moon Ice Cream

Although I’m not a fan of artificial colours or flavours, I had a request from a friend to make Blue Moon Ice Cream. So here it is – do what you will with it. I’ve never eaten this ice cream before so I researched the flavour and ended up adapting a recipe from the team at serious eats. This recipe was invented in the 1950’s in the USA and has a mildly fruity, creamy flavour. From what I can see, there are many different recipes used in the US which all have subtle differences. Feel free to give it a try and let me know what you think.

Blue Moon Ice Cream Recipe

Prep Time: 15 mins
Yields: 1L

Ingredients

  • 3 egg yolks
  • 2 cups of thickened cream
  • 1 cup full cream milk
  • 3/4 cup sugar divided
  • 1 tsp raspberry flavouring
  • A few drops of blue food colouring

Method

  1. Whisk yolks with 1/4 cup sugar until pale in colour.
  2. Heat on medium-high: milk, cream and remainder of sugar in a large saucepan. Once the milk is simmering remove from heat (don't allow to boil).
  3. Slowly whisk 1 cup of the milk into the yolks, all the while whisking then pour back into the saucepan while still whisking.
  4. Continue heating the custard base on a medium heat until it thickens (about 5 minutes). Don't allow to boil. When the base coats the back of a spoon it is ready.
  5. Remove from heat and pour through a strainer into a bowl. Stir in the raspberry flavouring and colour.
  6. Transfer to an airtight container and place in fridge to cool for at least 3 hours (preferably overnight).
  7. Add to ice cream machine and churn following manufacturers instructions.
  8. Once churned, add to airtight container and freeze for at least 2 hours until the required hardness is achieved.

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A Melbourne guy who loves to create amazing ice cream.

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