Blue Moon Ice Cream Recipe

One of my friends has been bugging me to make Blue Moon ice cream.  He even offered to pay me to do it.  I was totally willing, but I had no idea what Blue Moon ice cream is.  Apparently it’s something which is made only in the northern Midwest (which explains why I never encountered it).  I told him I’d make the ice cream figuring there had to be a good recipe online.  Well… it seems no one really knows what flavor Blue Moon is.  Some people say raspberry, some say pineapple, some say blue curacao and white crème de cacao.  It seems there are several dairies that make it and none of them have ever disclosed their secret ingredients.  Since my friend had specifically requested it, I asked him what flavor he was looking for.  He informed me that the worst Blue Moons are the fruitiest and his preference was for blue curacao (… which is fruity… he seemed to think it was an almond flavor, but that’s beside the point)  So knowing what I was looking for, I went looking for a recipe.

Every recipe on the internet for a blue curacao based Blue Moon involved buying vanilla ice cream from a store and folding in the liqueur.  Well anyone who knows me and my love of my ice cream maker knows I’m not going to do that.  So I had to come up with my own recipe from scratch.  Without knowing what my final product was supposed to taste like.  Knowing it had great emotional association for my friend.  Fun times!

Fortunately, it was deemed a rousing success.  I think my friend just about made himself sick on it he loved it so much.  In my continuing obsession with naming all my ice cream recipes after fictional characters this has been named alternately “Maddie Hayes Ice Cream” and “Mystique Ice Cream.”

About 5 cups of dairy product (combination of milk, half and half, and heavy cream.  I used 1 cup milk, 2 cups half and half and two cups heavy cream.  Ordinarily I use a higher ratio of milk, but I had less milk than I thought in the refrigerator)
1 cup sugar
2 tablespoons corn starch
1 tablespoon cream cheese (low fat is fine, fat free is a crime against nature)
2 ½ ounces blue curacao
1 ½ ounces white crème de cacao
1 tablespoon vanilla extract
Splash of almond extract

Set aside one cup of heavy cream (or half and half if you’re not using any heavy cream).  But three tablespoons (or so, no need to be precise here) in a separate bowl and mix with the corn starch.  Set to the side.  Put your remaining dairy product in a saucepan over moderate-low heat.  Once the milk mixture is warm, whisk in the sugar and stir till dissolved.  Meanwhile, whisk the cream cheese in a large bowl (or preferably a large liquid measure) until really soft.  Continue heating the milk mixture until lots of small bubbles form (not to boiling) and then add in the corn starch mixture.  Whisk frequently until the mixture is thickened (I’m very imprecise on this part and just go by the way it ripples when I stir—you want big soft waves not little ripples).  Pour into the bowl with the cream cheese and whisk quickly until the cream cheese is dissolved.

Mix the spirits and extracts together.  Allow the custard to cool somewhat then add in the spirits.  Then pour in the reserved cream until your total volume is six cups.  Put in the refrigerator and chill until cold.  Then freeze in your ice cream maker following the directions of your machine.  Put in the refrigerator until hard.

The amount of liquor in this means that it will never freeze really hard.  But it is fairly delicious.

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