Blue Moon Ice Cream
A nostalgic, brightly-colored ice cream with a mysterious, hard-to-pin-down flavor that combines hints of vanilla, lemon, and raspberry with a touch of almond. This creamy, electric-blue treat is a beloved Midwest classic, perfect for summer afternoons and conjuring childhood memories of the ice cream parlor.
For 8 servings
- 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.
- 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. - 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. - 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. - 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. - 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. - 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. - 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. - serve
Scoop and serve.
Scoop the vivid blue ice cream into bowls or waffle cones and serve immediately.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use gel food coloring instead of liquid drops for a vibrant electric blue without thinning the custard.
- 2Chill the custard base overnight (at least 8 hours) for a smoother, more scoopable texture.
- 3Toast a handful of slivered almonds to sprinkle on top for a crunchy contrast and to amplify the almond note.
- 4If you don't have an ice cream maker, pour the chilled custard into a shallow pan and freeze, stirring every 30 minutes until firm.
- 5Let the hardened ice cream sit at room temperature for 5 minutes before scooping to avoid cracks and crumbles.
- 6Do not skip the fine-mesh strainer — it removes any accidentally cooked egg bits for a silky custard.
- 7For a truer vintage malt-shop flavor, substitute ½ cup of the sugar with malted milk powder.
Adapt it for your goals.
Dairy-Free
Replace whole milk and heavy cream with full-fat coconut milk and canned coconut cream. The coconut fat mimics dairy richness and pairs subtly with the tropical-tinged extracts.
No ChurnNo-Churn
Fold the chilled custard into stiffly whipped heavy cream (about 2 cups), then freeze without an ice cream maker. The whipped cream aerates the base, creating a soft scoopable texture.
VeganVegan
Use cashew cream (soaked raw cashews blended with water) and full-fat oat milk. Replace egg yolks with 2 tablespoons of cornstarch dissolved in 3 tablespoons of the milk mixture, cooked until thickened.
Soy Free ColorSoy-Free Color
Use natural blue spirulina extract or butterfly pea flower powder for color instead of artificial blue dye, keeping the ice cream bright blue and allergen-friendly.
Why this is on our healthy list.
Good Source of Calcium
Made with whole milk and heavy cream, this ice cream provides calcium from dairy, which is essential for strong bones and teeth.
Contains Vitamin A
Egg yolks and cream are rich in vitamin A, supporting healthy vision and immune function.
Provides Protein
Egg yolks and dairy contribute a modest amount of protein, making this dessert slightly more satiating than water-based ices.
Frequently asked questions
You likely heated the custard too quickly or stopped whisking while adding hot milk to the eggs. Always temper slowly with a thin stream of hot milk while whisking constantly, and never let the base boil.
