|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 24g||31%|
|Saturated Fat 15g||74%|
|Total Carbohydrate 16g||6%|
|Dietary Fiber 0g||0%|
|Total Sugars 16g|
|Vitamin C 0mg||2%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Blue moon ice cream is a unique ice cream flavor typically found in the Upper Midwest portion of the United States. It is said to have originated in Milwaukee, Wisconsin, and is known for its signature bright blue hue. The distinctive flavor and is made with a combination of artificial raspberry flavoring, lemon extract, and vanilla extract. Some describe the flavor as "tutti-frutti," cotton candy-like, bubble gum, or similar to Fruit Loops or Fruity Pebbles. Of course, blue food coloring is added until the desired shade of blue is achieved. Although it is usually only found in ice cream shops in the Midwest, it is easy to churn your own blue moon ice cream at home using an ice cream maker. And scooping it into a waffle cone makes it even better.
"Blue moon ice cream was a delicious, whimsical treat. The various extracts balanced the overall flavor nicely, and it was rich and silky smooth. It requires a cooked custard base, which was easy and took very little time. Miniature marshmallows would make it even more delightful." —Diana Rattray
2 large egg yolks
1/2 cup sugar
2 cups heavy cream
1 cup whole milk
1 tablespoon instant vanilla pudding mix
1 teaspoon raspberry flavoring
1 teaspoon lemon extract
1/2 teaspoon pure vanilla extract
Blue food coloring, as desired
Gather the ingredients.
In a medium bowl lightly beat the egg yolks with 1/4 cup of the sugar and set aside.
In a medium saucepan whisk together the cream, milk, and remaining 1/4 cup of sugar. Heat the mixture over medium-low heat until bubbles begin to form along the edges of the pan.
Remove from the heat and let cool slightly. Add the warm cream mixture to the eggs 1 tablespoon at a time while whisking constantly to temper the eggs.
Once the cream mixture and eggs have been combined, return them to the saucepan. Heat over medium-low heat, stirring occasionally, until the mixture coats back of a spoon and a line drawn with a finger leaves a clean trail. The mixture should register between 170 F to 175 F. Do not allow the mixture to overheat.
Pour the custard into a medium bowl and whisk in vanilla pudding mix until thoroughly combined. Whisk in the raspberry flavoring, lemon extract, vanilla extract, and blue food coloring until combined and the desired blue color is achieved.
Let the mixture cool to room temperature, stirring occasionally. Cover and refrigerate until completely chilled, up to overnight.
Churn the chilled custard according to the manufacturer's instructions for your ice cream maker. It will take about 25 minutes, or longer.
Transfer the ice cream into a covered container. Freeze for at least 3 hours, or up to overnight to fully set.
Prior to making the ice cream, place the bowl of your ice cream maker in the freezer overnight.
- If miniature marshmallows are added to blue moon ice cream it is often referred to as "Smurf ice cream."
- Sometimes blue moon ice cream is swirled with lemon and cherry ice cream to create the colorful "Superman ice cream," made to reflect the colors of the superhero costume.
How to Freeze Homemade Ice Cream
- Freeze homemade ice cream in a specialty ice cream container, a covered freezer container, or a loaf pan covered with foil.
- To prevent exposure to air and the formation of ice crystals, press a sheet of plastic wrap over the ice cream before covering with the lid or foil.
- Label homemade ice cream with the name and date and freeze it for up to 2 months.