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The Hirshon Superman Ice Cream

The Hirshon Midwest Superman Ice Cream

  • Total Time: 0 hours


Units Scale
  • Blue Moon Ice Cream:
  • 1/2 cup milk
  • 1/2 cup sugar
  • 1/4 tsp. salt
  • 1/2 cup half-and-half
  • 1/2 tsp. vanilla extract or 1/2 tsp. vanilla oil
  • 1 1/2 cups whipping cream
  • 1/8 tsp. blue food coloring or more as needed to achieve the proper color
  • 3 tsp. vanilla pudding mix
  • 1 tsp. raspberry flavored oil or 1 cup frozen raspberries, pureed
  • 1 tsp. lemon flavored oil or 1 tsp. lemon extract
  • ***
  • Saffron-Lemon Ice Cream:
  • 6 large egg yolks
  • 3/4 cup sugar
  • 1 3/4 cups heavy cream
  • 1 1/4 cups whole milk
  • Pinch of salt
  • 1 Tbsp. Lemon extract
  • 1 pinch (1/8 tsp.) Saffron
  • 1/8 tsp. or as needed yellow gel food coloring to achieve proper color – in this ice cream, you may not need any due to the saffron
  • ***
  • Cherry Ice Cream:
  • 2 cups pitted black cherries
  • 1 1/3 cup heavy cream
  • 1 cup crème fraîche
  • 1/3 cup Cherry Heering brandy
  • 1/4 tsp. almond extract
  • 1/3 cup brown sugar
  • 1/8 tsp. or as needed red gel food color to achieve the proper shade
  • ***
  • an ice cream maker


  1. To make the cherry ice cream:
  2. Combine the cream, cherries, almond extract and sugar in a saucepan. Heat gently until slightly hot (or very warm, whichever works for you!) You don’t want to boil it, but you want to coax the juices out of the cherries and dissolve the sugar. Stir and mash the cherries a bit.
  3. Let it cool slightly. Fold in the crème fraîche and the cherry heering (plus food coloring if needed), and put it in the fridge for an hour– or in the freezer for 20 minutes.
  4. Put it in your ice cream machine, and let it do its thing.
  5. For the Saffron-Lemon ice cream:
  6. Set a medium bowl in a large bowl of ice water. In another medium bowl, whisk the egg yolks with ½ cup of the sugar until pale, about 3 minutes.
  7. In a medium saucepan, combine the cream, lemon extract, food coloring, milk, salt, saffron, and remaining ¼ cup sugar and bring to a simmer, whisking until the sugar is completely dissolved. Whisk the hot cream mixture into the beaten egg yolks in a thin stream.
  8. Transfer the mixture to the saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until the custard is thick enough to lightly coat the back of the spoon, about 4 minutes; don’t let it boil.
  9. Pour the custard through a fine-mesh strainer into the medium bowl in the ice water. Let cool completely, stirring frequently. Refrigerate the custard until very cold, at least 1 hour.
  10. Pour the custard into an ice cream maker and freeze according to the manufacturer’s instructions. Transfer the frozen custard to a plastic container, cover and freeze until firm, at least 3 hours.
  11. For the Blue Moon ice cream:
  12. Scald the milk in a saucepan.
  13. Add sugar and salt, stir until dissolved.
  14. Add half and half, then heavy whipping cream. Combine.
  15. Add vanilla, raspberry, lemon flavoring, and the blue food coloring. Chill in fridge till very cold, then put in ice cream machine and follow directions.
  16. Scoop all the ice creams into one large individual container, give it a few minutes at room temp to soften slightly and give a quick swirl to mix colors, (don’t over-mix or colors will blend too much!).
  17. Serve immediately and enjoy the smiles!
  • Prep Time: 0 hours
  • Cook Time: 0 hours