Blue Moon Ice Cream II

By SewingDragonfly

Ingredients

• 9 oz. sugar
• 8 egg yolks
• 3 cups half and half
• 1 cup cream
• 1 teaspoon raspberry extract
• 1 teaspoon lemon extract
• 1 tablespoon instant vanilla pudding
• Blue paste food coloring (DO NOT USE THE LIQUID COLORS OR IT WILL BE GREEN MOON ICE CREAM)

Preparation

Step 1

For the custard base (make the night before):
In a mixer whisk egg yolks until combined. Slowly sprinkle the sugar into the egg yolks, adding a little bit at a time. Now combine the half and half with the cream in a medium sauce pan over medium heat until it releases steam. Fill one ladle full of hot cream mixture into the egg mixture and stir. Do this with two more ladles full of cream. Next pour the rest of the cream into the egg mixture and stir until combined. Pour the mixture into heat proof concave bowl over a pot of water on medium heat or in a double boiler. Stay with this and stir every so often until the mixture steams and is hot to the touch (be careful not to cook the eggs on the sides). Remove from heat cover and refrigerate overnight.

FOR THE ICE CREAM:
Take the chilled custard mix out of the refrigerator. Mix in raspberry extract, lemon extract, vanilla pudding.
Dip a chopstick into the food coloring and whisk into custard base, rinse and repeat two more times. Pour the mixture into your ice cream maker and blend according to the manufacture directions. After the ice cream is blended pour into a casserole dish and freeze for five hours or place in an ice cream maker and freeze. Now you are ready to scoop and serve!