Blue Moon Ice Cream (Print Version)
# Ingredients:
01 -
2 cups heavy cream
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1 cup whole milk
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3/4 cup granulated sugar
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1 teaspoon vanilla extract
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1 teaspoon almond extract
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Blue food coloring, as needed
07 -
1/4 cup maraschino cherries, chopped (optional)
# Instructions:
01 -
In a large bowl, whisk together the heavy cream, whole milk, and granulated sugar until the sugar is completely dissolved. Continue whisking for about 2-3 minutes to ensure a smooth consistency.
02 -
Stir in the vanilla extract and almond extract, mixing well to distribute the flavors evenly throughout the base. These extracts create that distinctive Blue Moon flavor that's hard to describe but instantly recognizable.
03 -
Add several drops of blue food coloring and stir well. Start with a few drops and gradually add more until you achieve the vibrant blue color characteristic of traditional Blue Moon ice cream. Remember that the color will appear lighter once frozen.
04 -
Pour the blue mixture into your ice cream maker and follow the manufacturer's instructions for churning. This typically takes about 20-25 minutes until the ice cream reaches a soft-serve consistency. The mixture should increase in volume and become fluffy and well-incorporated.
05 -
If using maraschino cherries, fold them gently into the churned ice cream until evenly distributed. This adds a pop of color and sweet flavor that complements the Blue Moon perfectly.
06 -
Transfer the ice cream to an airtight container. For best results, place plastic wrap directly on the surface of the ice cream before securing the lid to prevent ice crystals from forming. Freeze for at least 4 hours or until firm enough to scoop.
07 -
Once fully frozen, scoop the Blue Moon ice cream into bowls or ice cream cones. For an authentic experience, serve alongside other Midwest favorites like Superman ice cream or with a sprinkle of additional toppings.
# Notes:
01 -
The exact flavor of Blue Moon ice cream varies by region and manufacturer, but this almond-vanilla version captures the nostalgic taste many remember from childhood.
02 -
For extra creaminess, substitute part of the whole milk with half-and-half.
03 -
Let the ice cream sit at room temperature for about 5 minutes before scooping for the perfect consistency.