Ingredients for The Realtor's Blue Moon Ice Cream
- 1 cup whole milk
- 1 1/2 cups heavy cream
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon raspberry extract
- 40 drops blue food coloring
- 4 large egg yolks
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this The Realtor's Blue Moon Ice Cream? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make The Realtor's Blue Moon Ice Cream
- In a medium bowl, whisk together the heavy cream, milk, sugar, and vanilla extract until the sugar is fully dissolved.
- In a separate bowl, whisk the egg yolks until pale and slightly thickened.
- Gradually whisk a small amount of the cream mixture into the egg yolks to temper them, then pour the tempered yolks into the remaining cream mixture.
- Cook the mixture over medium-low heat, stirring constantly, until it thickens enough to coat the back of a spoon (about 5-7 minutes). Do not boil.
- Remove from heat and stir in the food coloring until you reach a vibrant smurf-blue hue (approximately 40 drops).
- Strain the mixture through a fine-mesh sieve to remove any lumps or cooked egg.
- Cover the mixture with plastic wrap, pressing it directly onto the surface to prevent a skin from forming.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the custard to fully chill.
- Churn the chilled custard in an ice cream maker according to the manufacturer's instructions.
- Once churned, transfer the ice cream to an airtight container and freeze for at least 2-3 hours to harden further.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
101g
Fat
75g
Carbs
9g
