Ingredients
Equipment
Method
Combine the dairy ingredients:
- Add the heavy whipping cream, whole milk, and granulated sugar to a large mixing bowl. Whisk until the sugar has dissolved and the mixture is smooth.
Add the flavorings:
- Whisk in the vanilla extract, lemon extract, orange extract, and almond extract. Taste a small amount of the mixture and adjust the flavoring slightly if desired.
Add the blue color:
- Add a small amount of blue gel food coloring and whisk thoroughly. Continue adding tiny amounts until the ice cream base reaches a bright, attractive blue shade.
Chill the mixture:
- Cover the bowl and refrigerate the ice cream base for at least 4–6 hours, preferably overnight. The mixture should be thoroughly chilled before churning.
Churn:
- Pour the chilled mixture into your ice cream maker and churn according to the manufacturer's instructions, usually for approximately 20–30 minutes, or until it reaches a thick, soft-serve-like consistency.
Transfer to a container:
- Spoon the churned ice cream into a clean, airtight freezer-safe container. Smooth the surface with a spatula.
Add optional toppings:
- If desired, sprinkle rainbow sprinkles over the top or gently fold some into the soft ice cream.
Freeze:
- Cover tightly and freeze for at least 3–4 hours, or until firm enough to scoop.
Serve:
- Let the ice cream sit at room temperature for about 5–10 minutes before scooping. Serve in bowls, cones, or as part of a colorful sundae.
Notes
Adjust the color gradually: Gel food coloring is concentrated, so start with a tiny amount and add more until you reach your preferred shade.
Don't overdo the extracts: Lemon, orange, and especially almond extract are concentrated. The goal is a balanced, mysterious citrus-fruity flavor rather than a strongly lemon, orange, or almond-flavored ice cream.
Chill thoroughly: A very cold ice cream base churns more effectively and helps create a smoother texture.
For the best texture: Freeze the ice cream in a shallow, airtight container and keep it toward the back of the freezer where the temperature remains more consistent.
For easier scooping: Allow the ice cream to sit at room temperature for 5–10 minutes before serving.
No ice cream maker? Make a no-churn version by whipping cold heavy cream to stiff peaks and gently folding it with sweetened condensed milk, vanilla, citrus flavorings, and blue food coloring before freezing.
Diet information: The traditional recipe is vegetarian and can be gluten-free when all packaged flavorings and food coloring are verified gluten-free. It is not vegan, keto, or low-carb because it contains dairy and added sugar.
Storage: For the best flavor and texture, enjoy within 1–2 weeks when kept tightly covered in the freezer.
Don't overdo the extracts: Lemon, orange, and especially almond extract are concentrated. The goal is a balanced, mysterious citrus-fruity flavor rather than a strongly lemon, orange, or almond-flavored ice cream.
Chill thoroughly: A very cold ice cream base churns more effectively and helps create a smoother texture.
For the best texture: Freeze the ice cream in a shallow, airtight container and keep it toward the back of the freezer where the temperature remains more consistent.
For easier scooping: Allow the ice cream to sit at room temperature for 5–10 minutes before serving.
No ice cream maker? Make a no-churn version by whipping cold heavy cream to stiff peaks and gently folding it with sweetened condensed milk, vanilla, citrus flavorings, and blue food coloring before freezing.
Diet information: The traditional recipe is vegetarian and can be gluten-free when all packaged flavorings and food coloring are verified gluten-free. It is not vegan, keto, or low-carb because it contains dairy and added sugar.
Storage: For the best flavor and texture, enjoy within 1–2 weeks when kept tightly covered in the freezer.