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Recipe | Moon Mist Ice Cream

Recipe | Moon Mist Ice Cream

Happy first day of summer! Moon Mist is an eye-catching, mouthwatering blend of three distinct flavors of ice cream: grape, banana, and bubblegum. 

It’s an unusual combo, to say the least. One theory says that a flavor company shopped it around in the early 1980s, as Nova Scotian dairies started churning out the tricolored variety at roughly the same time. The result was a hit in Canada’s Atlantic provinces, where it’s the most popular flavor of ice cream. 

Since making it to Nova Scotia this summer is a long shot, we're sharing Jeet Kitchen's recipe here:

Ingredients 
2 cups + 2 tbsp milk
4 tsp. cornstarch
1 1⁄4 cups heavy cream
2⁄3 cup sugar
2 tbsp. light corn syrup
1⁄4 tsp. kosher salt
3 tbsp. cream cheese, softened
Food coloring: purple, yellow, sky blue
Flavor oils: grape, banana cream + bubble gum (available at Amazon)
Loaf pan + parchment paper for lining

instructions
1. With a fork, whisk together 2 tbsp milk with the 4 tsp of cornstarch.
2. In a big saucepan, whisk together the rest of the milk, the cream, sugar, syrup, + salt. bring to a boil over medium-high heat. boil for 4 minutes.
3. Turn heat off + whisk in the cornstarch mixture. return to a boil, stirring non-stop until thickened, 2-3 minutes.
4. Remove from heat. whisk in the cream cheese + salt.
5. Pour mixture into 3 separate bowls in approximately equal measure, so you can mix in color + flavor.
6. Add a few drops of food coloring to each bowl until you have nice blue, yellow, + purple mixtures. then, add 1/4tsp of each flavor oil to their corresponding color (i can’t believe i’m typing this out, but idk, maybe moon mist is not entirely intuitive: purple / grape, yellow / banana, blue / bubble gum).
7. Cover with plastic + leave to refrigerate at least 3 hours, ideally overnight.
8. Mix each flavor separately, as per your ice cream maker’s instructions. after each churn, return the frozen ice cream to the bowl + put in the freezer. repeat for all 3 flavors. this process was kind of a pain, because of cleaning the frozen ice cream bowl + re-freezing it for 30ish mins each time, but it’s so worth it.
9. line a small loaf pan with parchment paper.
10. working quickly, drop scoops of each ice cream color into the loaf pan randomly, trying to ensure an even distribution of flavors + colors. then, cover with another piece of parchment, pressing the ice cream down into the pan to ensure there are no gaps.

Photo credit: Jeet Kitchen

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