Blue Moon Ice Cream

Since I was little blue moon has been my go to ice cream flavor. Must of been the Smurf blue coloring that caught my eye to order it for the first time. Then after tasting it and finding it had a Froot Loops flavor I was hooked. Finally getting my own ice cream maker. I knew this had to be one flavor to master. Found a recipe on Serious Eats. Made some adaptions since I couldn't find lemon oil and didn't have blue coloring gel. What's you favorite ice cream?



  • 2 egg yolks
  • 1/2 cup sugar
  • 2 cups heavy cream
  • 1 cup whole milk
  • 1 tablespoon instant vanilla pudding mix
  • 1 teaspoon raspberry extract
  • 1 teaspoon lemon extract
  •  1/2 teaspoon vanilla extract
  • 30-40 drops of blue food coloring


  1. In a medium bowl lightly beat egg yolks with a 1/4 cup of sugar and set aside.


  2. In a medium saucepan add cream, milk, and remaining sugar. Whisking occasionally, heat mixture over medium low heat until bubbles begin to form along the edges of the pan. Remove from heat and add heated cream mixture to the eggs one tablespoon at a time while whisking constantly to temper the eggs.


  3. Once the cream mixture and eggs have been combined return to the saucepan and heat on medium low until mixture coats back of a spoon or spatula and line drawn with a finger leaves a distinct trail. Mixture should register 170° to 175° F, do not allow mixture to overheat.


  4. Pour custard into a medium bowl and whisk in vanilla pudding mix until thoroughly incorporated. Whisk in raspberry, lemon and vanilla extracts until thoroughly incorporated. Set bowl over an ice bath. Let cool at room temperature for 1 hour, stirring occasionally, then cover and refrigerate for 2 more hours or up to overnight until completely chilled. Add food coloring. Churn chilled custard according to your ice cream maker's instructions. Transfer ice cream into a container that will hold 1 quart. Cover and freeze for at least 3 hours to fully set. Serve.