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Blue Moon Ice Cream

Blue Moon ice cream is an electric-blue, almond-vanilla fruity ice cream made with a custard base, then churned and frozen until firm. The vivid color comes from blue food coloring added gradually, while lemon and raspberry extracts give a subtle citrus-almond taste reminiscent of the Midwest classic.
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Prep Time 20 minutes
Cook Time 15 minutes
chilling + freezing 4 minutes
Total Time 39 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Heavy cream
  • 2 cup heavy cream
Whole milk
  • 1 cup whole milk
Granulated sugar
  • 0.75 cup granulated sugar
Egg yolks
  • 4 egg yolks
Almond extract
  • 1 tsp almond extract
Vanilla extract
  • 0.5 tsp vanilla extract
Raspberry extract or blue raspberry flavoring
  • 0.5 tsp raspberry extract or blue raspberry flavoring
Lemon extract
  • 0.25 tsp lemon extract
Blue food coloring
  • 0.25 blue food coloring Add a few drops at a time until the electric-blue shade is reached.

Equipment

  • 1 ice cream maker
  • 1 saucepan
  • 1 whisk
  • 1 strainer

Method
 

Make the custard
  1. Heat the heavy cream and whole milk in a saucepan just until steaming, then keep the surface at a gentle steam. Visual cue: small bubbles form around the edges and the mixture looks glossy, not boiling.
  2. In a bowl, whisk the egg yolks with the granulated sugar, then slowly whisk the hot cream mixture into the yolks. Visual cue: the mixture turns lighter and smooths out with no streaks.
  3. Return everything to the saucepan and cook to 175°F, stirring constantly so it thickens slightly. Visual cue: it coats the back of a spoon and holds a line when you drag a finger through.
  4. Strain the custard and cool slightly before proceeding. Visual cue: it becomes silky and lump-free after straining.
Flavor and color
  1. Stir in the almond extract, vanilla extract, raspberry extract (or blue raspberry flavoring), and lemon extract until fully incorporated. Visual cue: the custard aroma turns distinctly sweet and fruity-floral.
  2. Add blue food coloring a few drops at a time, stirring between additions until the electric blue is achieved. Visual cue: the custard turns vivid and opaque rather than pale.
  3. Cool completely, then refrigerate for 4 hours. Visual cue: the surface chills and the mixture thickens to a pourable cold custard.
Churn and freeze
  1. Churn the chilled custard in an ice cream maker until thickened to soft-serve consistency. Visual cue: the texture looks airy and you can see ribbons that hold briefly.
  2. Transfer to a freezer-safe container and freeze until firm. Visual cue: scoops hold shape with minimal melting at the edges.

Notes

Pro tip: Cook the custard only to 175°F—too hot can cause graininess even after straining. Chill storage: keep covered in the refrigerator only if needed to bridge timing (up to 24 hours), but it’s best frozen. Freezing: yes—store up to 2 months; thaw in the fridge 10–15 minutes for easier scooping. Dietary swap: for a lower-fat version, use half-and-half instead of heavy cream, noting the texture will be slightly softer.