How to Make Blue Moon Ice Cream

Prior to making the ice cream, place the bowl of an ice cream maker in the freezer overnight. Gather the ingredients. Kristina Vanni In a medium bowl lightly beat the egg yolks with 1/4 cup of the sugar and set aside. Kristina Vanni In a medium saucepan whisk together the cream, milk, and remaining 1/4 cup of sugar. Heat the mixture over medium low heat until bubbles begin to form along the edges of the pan. Kristina Vanni Remove from the heat and add the warmed cream mixture to the eggs one tablespoon at a time while whisking constantly to temper the eggs. Kristina Vanni Once the cream mixture and eggs have been combined, return to the saucepan and heat over medium low heat, stirring occasionally, until the mixture coats back of a spoon and a line drawn with a finger leaves a distinct trail. Mixture should register between 170 to 175 degrees F. Do not allow mixture to overheat. Pour custard into a medium bowl and whisk in vanilla pudding mix until thoroughly incorporated. Whisk in the raspberry flavoring, lemon extract, vanilla extract, and blue food coloring until thoroughly incorporated and the desired color is acheived. Kristina Vanni Let cool at room temperature for 1 hour, stirring occasionally, then cover and refrigerate overnight until completely chilled. Kristina Vanni Churn the chilled custard according to the manufacturer instructions on your ice cream maker. It will take about 25-30 minutes. Kristina Vanni Transfer ice cream into a bowl or container that will hold about 1 quart. Cover and freeze for at least 3 hours to fully set. Kristina Vanni When ready to enjoy, just scoop and serve the ice cream.