33 Comments

  1. Yes! Monday is finally here…I’ve been dying to see this recipe since I saw your title. It sounds so good…and I need to find myself some of that ale! And yeah, I think I’d agree about tempering the eggs…it’s definitely better to be safe than sorry. YUM!

  2. The Ninja Baker

    A custard can be challenging but always worth it in the end. So glad you shared this recipe, Carrie. My nephew in law is a big beer fan. Thinking this might be a perfect topping to his birthday cake =)

    P.s. Thanks for the intro to Doughnut Bacon Maple Ale!

    P.s. 2. Love to have you take a peek at the Ninja Baker’s s’more ice cream offering =)

  3. Ruthy @ Omeletta

    Beer, bacon AND ice cream!? I feel like an excited puppy, and can’t decide which flavor I want more! Surprised that ATK led your down a weird, non-tempered-egg path- their recipes are usually so foolproof!

  4. Interesting. . .I’ve made beer ice cream many times and I never reduce it – just pour it straight in! I might have to give your method a try though. So I have tried Voodoo and could barely get a sip down, but as ice cream. Yes, yes indeed I see this working beautifully!

  5. Holy cow!!! I’ve never thought to make ice cream with beer. Genius! And I absolutely love the flavors you have going on here. I wonder if I can find that brew around here. I need to make this! I feel the overwhelming need to make it as soon as humanly possible, in fact. Amazing ice cream! PS… always trust your gut πŸ˜‰ Sorry about the scrambled eggs. What a waste. That really stinks.

    • If you can’t find it locally, it can be ordered online. Just ask in the package store if you don’t see it. It stands out with that big, pink bottle. πŸ˜‰ Other great options (without the bacon) would be stouts, especially chocolate.

  6. OMG, beer & bacon?! I thought that your gingersnap rum ice cream might be the most exciting ice cream flavor yet, but now I’m reconsidering πŸ˜‰

  7. Elizabeth @ SugarHero.com

    Bacon? Maple? Ale? I’m pretty much freaking out over all of it, and I don’t know which part to obsess over first. It all sounds amazing! I’m excited to be blogging along with you and to see what you come up with this week. πŸ™‚

  8. Ohh… so I keep seeing this beer, and wanting to try it, but being scared I’d drop the $ and hate it. Now I know what to do with the remainder! Also, occasionally I’ve skipped the egg tempering, but made up for it by whisking the crap out of it as I sloooooowly add the eggs. It’s worked, but I know I’m playing with fire. Tempering is a better way to go.

    • You’ll have enough left to drink after making the ice cream–and you probably can’t drink more than that in a sitting anyway. There’s a lot going on it for flavor, but like I said, that’s why it works well with the ice cream.

      As for skipping the egg tempering, I whisked the entire freaking time. It was so heartbreaking. Tempering really isn’t that time-consuming. Totally worth the extra step!

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