Blue Moon ice cream is a mystery wrapped in an enigma and covered in blue food coloring. There's no consensus on what exactly the flavor is other than sweet and good, and I suspect different creameries throughout the Midwest have their own special formulas. On my hunt for a recipe to cook up a batch of Blue Moon ice cream at home, I discovered one on Food.com involving raspberry flavoring, lemon oil, and instant vanilla pudding that looked very promising and seemed to jive with what I remember Smurf ice cream, a marshmallow studded blue raspberryish concoction, tasting like. This is adapted from that recipe.
I used Boyajian's Natural Raspberry flavoring and lemon oil which you can find online or at a baking supply store. To get a vivid blue color, I recommend using gel food coloring which provides a more intense color.
To convert this recipe into Smurf ice cream, churn ice cream according to manufacturers directions adding 1 cup of mini marshmallow in the last five minutes of churning to evenly distribute.
A word of caution: Blue Moon ice cream and its Smurf counterpart are sweet, sweet, sweet and bright blue. If either of these things are a turnoff, you might leave this flavor to the kiddos and the young at heart. Anyone left standing grab a spoon and dig in!
Read more: American Classics: Blue Moon Ice Cream
- Yield:Serves 6
- Active time: 30 minutes
- Total time:3 hours plus chilling time
- 2 egg yolks
- 1/2 cup sugar
- 2 cups heavy cream
- 1 cup whole milk
- 1 tablespoon instant vanilla pudding mix
- 1 teaspoon raspberry flavoring
- 1 teaspoon lemon oil
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon blue gel food coloring (about 2 drops)
In a medium bowl lightly beat egg yolks with a 1/4 cup of sugar and set aside.
In a medium saucepan add cream, milk, and remaining sugar. Whisking occasionally, heat mixture over medium low heat until bubbles begin to form along the edges of the pan. Remove from heat and add heated cream mixture to the eggs one tablespoon at a time while whisking constantly to temper the eggs.
Once the cream mixture and eggs have been combined return to the saucepan and heat on medium low until mixture coats back of a spoon or spatula and line drawn with a finger leaves a distinct trail. Mixture should register 170° to 175° F, do not allow mixture to overheat.
Pour custard into a medium bowl and whisk in vanilla pudding mix until thoroughly incorporated. Whisk in raspberry flavoring, lemon oil and vanilla extract until thoroughly incorporated. Set bowl over an ice bath. Let cool at room temperature for 1 hour, stirring occasionally, then cover and refrigerate for 2 more hours or up to overnight until completely chilled. Churn chilled custard according to your ice cream maker's instructions. Transfer ice cream into a bowl or container that will hold 1 quart. Cover and freeze for at least 3 hours to fully set. Serve.