Blue Moon Ice Cream
You can never have too many dessert recipes, so give Blue Moon Ice Cream a try. This recipe serves 6. Watching your figure? This gluten free and vegetarian recipe has 393 calories, 4g of protein, and 32g of fat per serving. This recipe covers 5% of your daily requirements of vitamins and minerals. It is perfect for Summer. From preparation to the plate, this recipe takes roughly 3 hours. Head to the store and pick up vanillan extract, gel food coloring, heavy cream, and a few other things to make it today.
In a medium bowl lightly beat egg yolks with a 1/4 cup of sugar and set aside.
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.
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.
Pour custard into a medium bowl and whisk in vanilla pudding mix until thoroughly incorporated.
Whisk in raspberry flavoring, lemon oil and vanilla extract 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. Churn chilled custard according to your ice cream maker's instructions.
Transfer ice cream into a bowl or container that will hold 1 quart. Cover and freeze for at least 3 hours to fully set.