This bluemoon ice cream recipe is for that classic, unique taste that I remember my Granny making. This was a favorite of mine and still is. What does it taste like? It is hard to describe, but the best description I’ve heard is that it tastes like fruitloops. Some recipes will call for pineapple and all sorts of complicated things, but this one (like all the ice cream I make) is super simple.
4 cups heavy cream
1 teaspoon lemon oil
1 teaspoon raspberry oil or liqueur
3/4 cup sugar
1/2 teaspoon vanilla
1/2 teaspoon natural blue food coloring
Instructions: Whisk the sugar into the cream until it is dissolved. Add the remaining ingredients and pour into your ice cream maker and mix until it is frozen…this varies based on your machine but in mine it takes 15-20 minutes. Transfer to a container and freeze until firm.
Feel free to use less cream and substitute milk if you don’t want such a full fat ice cream. I like to use cream to create a really creamy texture but you can alter this. I use homemade raspberry liqueur because I have some extra but raspberry flavoring oil will work just as well.
My ice cream maker is a simple drum attachment that goes on my KitchenAid mixer and I store it in the freezer. Most ice cream makers result in a runny “soft serve” style ice cream straight from the machine. They need to be frozen in a container (I use a glass pyrex quart dish) for a few hours to let them set completely. Freezing at this point doesn’t affect the texture, it comes out creamy and not icy.