Blue Moon Ice Cream Recipes

Steps:

• 1. ****** FYI: JUST SO EVERYONE KNOWS.....PLEASE UNDERSTAND that this ice cream is NOT supposed to mimic ANY blue raspberry/raspberry treats that you've had at or from any other establishment! There is not going to be a strong raspberry flavor to this ice cream either. The flavor is VERY FAINT. If you read my previous comments, you will see that this ice cream originated in Milwaukee, WI and can only be found in Wisconsin and Michigan. The flavor is like no other and many WI and MI residents, that actually grew up eating it, are STILL trying to figure out just WHAT the flavor is actually supposed to be! However...WE STILL LOVE IT AS IT BRINGS BACK SUCH WONDERFUL CHILDHOOD MEMORIES!! :-D ******
• 2. In a medium saucepan, heat the whole milk over medium heat to scalding. Add the sugar and salt, stir until completely dissolved.
• 3. Add the heavy cream and vanilla pudding mix; stir until pudding mix has been blended.
• 4. Remove from the heat. Add in the vanilla, raspberry, and lemon extracts. Add the blue food coloring; stir to blend well and get a consistent blue color. *You want the color to be as shown in the picture, as that's the TRUE color of this ice cream.
• 5. Transfer the mixture to a container and place it in the refrigerator to chill for at least 2 - 3 hours.
• 6. Once cold, pour mixture into your ice cream maker and freeze according to the manufacturer's directions.
• 7. **I'm even more happy now than before!! I found a website where I can order the actual blue moon ice cream that I grew up on (from the actual dairy/creamery in Wisconsin)!! They also still make the blue moon ice cream sandwiches. YEA!!!! I'm still going to continue making this recipe as well though, as it's a very good copy cat recipe and you can never have too much blue moon ice cream (at least I cant)!

Steps:

• In a large saucepan, combine fruit, sugar and curacao.
• Bring to a boil over moderate heat, stirring until sugar dissolves.
• Simmer for approximately five minutes.
• Strain into a bowl, reserving pineapple solids.
• Temper ice cream in the refrigerator until slightly softened.
• Add pineapple and stir to combine completely.
• Return to freezer for two hours; stir again.
• Freeze until completely firm.
• Ice cream will keep approximately one week.

Steps:

• Have frosted glasses or bowls at the ready.
• Do not add any more alcohol. If you do the mixture will not freeze properly.
• Blend ingredients in a blender until ice cream JUST turns into liquid.
• Put in frosted vessels and into the freezer IMMEDIATELY. The mixture has to set up FAST or the alcohol will separate.
• Serve in cold glasses right out of freezer.

Steps:

• 1/2 Cup of milk scalded in pan.
• add 1/2 cup of sugar and 1/4 tsp of salt. stir till dissolved.
• add 1/2 cup of half and half.
• add 11/2 cups of heavy whipping cream.
• add vanilla, raspberry, lemon flavoring.
• add blue food coloring.
• chill in fridge till very cold.
• put in ice cream machine!