Blue Moon Ice Cream

Instructions

1. 1

   In a large, chilled bowl, use a hand mixer or stand mixer to whip the cold heavy cream on medium-high speed. Continue whipping for 3-4 minutes, until stiff peaks form. Be careful not to over-whip it into butter.

2. 2

   In a separate medium bowl, whisk together the sweetened condensed milk, vanilla extract, raspberry extract, lemon extract, and salt until smooth.

3. 3

   Add the blue food coloring to the condensed milk mixture. Start with a few drops and add more until you reach a vibrant, sky blue color.

4. 4

   Gently fold about one-third of the whipped cream into the blue condensed milk mixture to lighten it. Add the remaining whipped cream and continue to fold gently until just combined and no streaks remain. Do not overmix, as this will deflate the cream.

5. 5

   Pour the mixture into a 9x5 inch loaf pan or another freezer-safe container. Cover tightly with plastic wrap, pressing it directly onto the surface of the ice cream to prevent ice crystals. Freeze for at least 6 hours, or overnight until firm.

6. 6

   To serve, let the ice cream sit at room temperature for 5-10 minutes to soften slightly before scooping.