Blue Moon Ice Cream

1. 1
   prep

   Prepare the ice cream maker bowl.

   Freeze the ice cream maker bowl for at least 24 hours before churning, or according to manufacturer directions.

2. 2
   mix · ~3 min

   Whisk egg yolks and sugar.

   In a medium bowl, whisk the egg yolks and sugar vigorously until the mixture is pale, thick, and ribbons fall from the whisk, about 2 to 3 minutes.

   TIPA pale yellow ribbon stage ensures the sugar has started to dissolve and the yolks are aerated for a smoother custard.
3. 3
   simmer · ~5 min

   Heat the milk and salt.

   Pour the whole milk into a medium saucepan, add the pinch of salt, and set over medium heat. Warm the milk until small bubbles appear around the edges and it just begins to steam—do not let it boil. Target 170°F (77°C).

   TIPScalding the milk deactivates certain proteins that can thin out the custard, resulting in a creamier ice cream.
4. 4
   mix · ~2 min

   Temper the egg mixture.

   While whisking constantly, slowly drizzle about half a cup of the hot milk into the egg yolk mixture. This gently raises the temperature of the eggs without scrambling them. Then, pour the warmed egg mixture back into the saucepan with the remaining milk, whisking to combine.

   TIPWhisk continuously and pour in a thin, steady stream. Stopping the whisk for even a second can cause the hot milk to cook the eggs on contact.
5. 5
   simmer · ~8 min

   Cook the custard until it thickens.

   Cook over medium-low heat, stirring constantly with a rubber spatula or wooden spoon, scraping the bottom and edges of the pan. Cook until the custard thickens enough to coat the back of a spoon and a finger drawn through it leaves a clean line, about 5 to 8 minutes. Do not let the mixture boil. The temperature should register 170°F to 175°F (77°C to 79°C).

   TIPDraw a line across the back of the custard-coated spoon with your fingertip. If the edges of the line hold sharp and don't run, the custard is ready.
6. 6
   mix · ~240 min

   Strain and chill the custard base.

   1.Immediately pour the hot custard through a fine-mesh strainer into a large clean bowl to catch any bits of cooked egg.

   2.Stir in the heavy cream, vanilla extract, lemon extract, raspberry extract, and almond extract until fully incorporated.

   3.Add the blue food coloring a few drops at a time, whisking until you reach a bright, electric-blue shade you love.

   4.Press a sheet of plastic wrap directly onto the surface of the custard to prevent a skin from forming.

   5.Refrigerate until thoroughly chilled, at least 4 hours or preferably overnight.

   TIPThe custard must be completely cold—under 40°F—before churning. A warm base will not thicken properly in the ice cream maker and can even damage the machine.
7. 7
   other · ~25 min

   Churn the ice cream.

   Pour the chilled blue custard into your frozen ice cream maker bowl. Churn according to the manufacturer's instructions until the mixture reaches the consistency of soft-serve ice cream, typically 20 to 25 minutes.

   TIPYou'll know it's done when the ice cream pulls cleanly away from the sides of the bowl and climbs the dasher.
8. 8
   other · ~360 min

   Freeze to firm up.

   Transfer the churned soft ice cream into an airtight, freezer-safe container. Press a piece of parchment paper or plastic wrap directly on the surface, seal with a lid, and freeze until firm and scoopable, at least 4 to 6 hours.

   TIPFor the cleanest scoops, let the container sit on the counter for 5 minutes to soften slightly before serving.
9. 9
   serve

   Scoop and serve.

   Scoop the vivid blue ice cream into bowls or waffle cones and serve immediately.

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