Moon Mist Ice Cream
Originally published October 3, 2017. Updated on 4/29/2021
Yesterday marked the official release date of my latest cookbook, "More Than Poutine: Favourite Foods from My Home and Native Land"!
Maybe it's that I'm a Canadian living away from home - during troubling times! - maybe it's that I love a challenge... but I am especially proud of this book.
It's definitely my favourite among the cookbooks I've written - not only does it have all of the great traditional recipes from back home (from across the country!), but I developed a bunch of homemade, VERY accurate versions of all of the store-bought comfort foods that are most prized by expat Canadians.
There's a lot of really great stuff in here, to the point where I can't help but laugh when I flip through the book - I really got ridiculous about it.
There are recipes in there that I've been meaning to replicate for years, and just hadn't gotten around to.
It was funny, some of the things I got the MOST requests for - like mass-produced cream cheese chip dips, and BBQ sauce - you can buy for $2.XX back home!
I'm so proud to have created recipes that are all but indistinguishable from the source material!
Due to trademark issues, none of the actual source material names are mentioned in the book, so I had fun coming up with alternative names.
Canadians will be able to identify most - if not all - if them almost instantly, from the photos alone. For everyone else... consider it a fun game, a bit of bonus entertainment! 🙂
In addition to having over 120 base recipes for traditional and retail Canadian foods, all but 2 or 3 of the recipes that aren't already inherently gluten-free include alternate ingredients and instructions to create very accurate, pass-for-normal-food, gluten-free versions of almost everything in here!
Moon Mist Ice Cream
This recipe - which I called "Lunar Vapour" in the book - ended up being a last minute addition to More Than Poutine, as the result of a conversation with a Halifax food blogger, Lindsay of "Eat This Town".
Lindsay mentioned a type of ice cream popular in Nova Scotia - one that sounded either amazing or revolting, I wasn't quite sure! - Banana, Bubblegum, and Grape marbled ice cream!
(Side note: We must love weird ice cream flavours in general, up here. While I grew up on it and love it, Tiger Tail Ice Cream has DEFINITELY raised some eyebrows among my American friends and readers!)
After a bit of research, I was shocked that this hadn't come up when polling people for recipes to include in this book, as it appears it's wildly popular - not only in Nova Scotia, but in New Brunswick and Newfoundland too!
I was shocked to hear about Newfoundland, as I'd never seen it there in the few years I lived there... but then again, I was pretty obsessed with The One True Ice Cream there: Moo Moo's Turtle Cheesecake. MMMMmm.
Anyway, here we are.
Homemade Moon Mist Ice Cream
This recipe is the only one I've had to do with no exposure to the source material, because logistics are absolutely in the way in this case.
So, I adapted my own basic ice cream recipe to be a bit closer to commercial ice cream style (higher milk to egg yolk/heavy cream ratio than I normally go with!), and flavoured it to a nicely balanced level, using widely available flavourings.
Due to the unique nature of the flavourings, I went with Lorann Oil, which is the gold standard for flavouring. It is a bit harder to come by, but can usually be found at your local cake or candy making supply store.
The important thing is that is comes in a LOT more flavours than grocery store extracts do, so you can really have fun with it!
Even if this isn't exactly as the source material is, it should definitely be very close - and it'll be the closest you can come, using retail-available flavourings!
The colours I used were all Americolor gel paste colourings, in "Lemon Yellow", "Sky Blue", and "Regal Purple". The Regal Purple was mixed with a little bit of "Electric Pink" to tone down the blue in the "Regal Purple".. but this was completely optional fussiness on my part!
Note - Americolor can be hard to come by in Canada, so now that I'm back home, I use ChefMaster, which is the option more readily available here!
Either way, the colors are widely available at cake decorating supply stores, as well as online... but any food colouring will work!
This recipe is one of many fantastic Canadian recipes in my cookbook, "More Than Poutine: Favourite Foods from my Home and Native Land”. "More than Poutine" is a Canadian cookbook like no other - written by a Canadian living away, it includes both traditional home cooking recipes, as well as accurate homemade versions of many of the snacks, sauces, convenience foods, and other food items that are hard to come by outside of Canada! Order your copy here on this site, through Amazon, or through any major bookseller!
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“Moon Mist” Ice Cream
- 6 Large Egg Yolks
- 2 Cups Granulated Sugar
- ¾ teaspoon Salt
- 3 Cups Heavy Whipping Cream
- 3 Cups Milk
- Food Colouring Yellow, blue, and purple
- LorAnn Flavour Oils Banana Cream, Bubblegum, and Grape
- In a large pot, beat egg yolks together with sugar and salt until fluffy. When thoroughly combined, add a little of the milk at a time, whisking until fully incorporated and smooth – you don’t want any unblended chunks of egg mixture. Add remaining milk and heavy cream, whisk until well combined. Heat just to the boiling point, whisking constantly. Once mixture begins to boil, remove from heat.
- Divide mixture out evenly into three glass bowls, allow to cool to room temperature
- Once cooled, use food colouring to tint the mixture in one bowl yellow, another blue, and the third purple.
- Add ¼ teaspoon Banana Cream flavour oil to the yellow mixture, ¼ teaspoon Bubble Gum flavour oil to the blue mixture, and ¾ teaspoon Grape flavour to the purple mixture. Stir each well, rinsing the spoon off between flavours. Cover all bowls and transfer to fridge to chill overnight.
- Prepare yellow ice cream according to your ice cream maker’s instructions. Once it reaches a good thick ice cream texture, transfer back to the bowl and freeze. Allow ice cream maker to refreeze for another 2 hours, or – ideally – overnight.
- Prepare blue ice cream according to your ice cream maker’s instructions. Once it reaches a good thick ice cream texture, transfer back to the bowl and freeze. Allow ice cream maker to refreeze for another 2 hours or – ideally – overnight.
- Prepare purple ice cream according to your ice cream maker’s instructions. As it approaches the frozen stage, remove the yellow blue ice cream from the freezer.
- Scoop random balls of yellow and blue ice creams into a freezer-safe dish that will hold 2L of finished ice cream. Ladle some mostly-frozen purple ice cream all over it, allowing it to flow into any crevices. Press mixture down slightly to eliminate any air holes.
- Scoop more yellow and blue ice cream in, top with more purple and repeat until all of the yellow, blue, and purple ice cream is in the final container. Cover and freeze until firm.
- Alternately: If that sounds like too much work – or too many dishes to wash, just layer the flavours into the final freezer container, as they come out of the ice cream maker. Just be sure to dig deep when scooping!
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Got a bit of a sense of adventure in the kitchen? Here are some more recipes that sound weird, but actually work!
Canadian Candy Bar Salad
Cardamom Fig Pavlova
Crab Rangoon Pizza
Dill Pickle Gummy Worms
Hopped Cheesecake with Citrus Glaze
How to Make Haggis
Moroccan Twist Salted Caramel Popcorn
Pumpkin Spice Nanaimo Bars
Savoury Alligator Pie
Spicy Southern Comfort Glazed Chicken
Sweet Corn Ice Cream