Blue Moon Ice Cream

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.

Instructions

1
In a medium bowl lightly beat egg yolks with a 1/4 cup of sugar and set aside.
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2
In a medium saucepan add cream, milk, and remaining sugar.
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3
Whisking occasionally, heat mixture over medium low heat until bubbles begin to form along the edges of the pan.
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4
Remove from heat and add heated cream mixture to the eggs one tablespoon at a time while whisking constantly to temper the eggs.
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5
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.
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6
Mixture should register 170° to 175° F, do not allow mixture to overheat.
7
Pour custard into a medium bowl and whisk in vanilla pudding mix until thoroughly incorporated.
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8
Whisk in raspberry flavoring, lemon oil and vanilla extract until thoroughly incorporated. Set bowl over an ice bath.
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9
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.
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10
Transfer ice cream into a bowl or container that will hold 1 quart. Cover and freeze for at least 3 hours to fully set.
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11
Serve.