Blue Moon Ice Cream

Name: Blue Moon Ice Cream
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 6
Cuisine: Global
Ingredients: 2 egg yolks; 0 teaspoons blue gel food coloring (about 2 drops); 473 milliliters heavy cream; 1 Tbsp instant vanilla pudding mix; 1 teaspoon lemon oil; 1 teaspoon raspberry flavoring; 118 milliliters sugar; 1 teaspoons vanilla extract; 237 milliliters whole milk

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

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

Ingredients you will need

Egg Yolk

Sugar

Equipment you will use

Bowl

In a medium saucepan add cream, milk, and remaining sugar.

Ingredients you will need

Cream

Sugar

Milk

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Sauce Pan

Whisking occasionally, heat mixture over medium low heat until bubbles begin to form along the edges of the pan.

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Whisk

Frying Pan

Remove from heat and add heated cream mixture to the eggs one tablespoon at a time while whisking constantly to temper the eggs.

Ingredients you will need

Cream

Egg

Equipment you will use

Whisk

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.

Ingredients you will need

Cream

Egg

Equipment you will use

Sauce Pan

Spatula

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.

Ingredients you will need

Instant Vanilla Pudding Mix

Custard

Equipment you will use

Whisk

Bowl

Whisk in raspberry flavoring, lemon oil and vanilla extract until thoroughly incorporated. Set bowl over an ice bath.

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Vanilla Extract

Lemon Oil

Raspberries

Ice

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Whisk

Bowl

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.

Ingredients you will need

Ice Cream