Bacon Maple Ale Ice Cream

Welcome to #IceCreamWeek! Kim of Cravings of a Lunatic and Jen of Juanita’s Cocina have teamed up with more than 20 of their blog friends to bring you a week full of ice cream treats, including a special ice cream giveaway! Prepare to have your taste buds tempted with some of the best ice cream treats around! Make sure you enter the giveaway for a Cuisinart Ice Cream Maker and two fabulous ice cream cookbooks so that you can join in on the ice cream fun!

Bacon Maple Ale Ice CreamI decided to bring something a little different to the Ice Cream Social: an ice cream made from Rogue Ales’ Voodoo Doughnut Bacon Maple Ale. This is an unusual brew, evoking a sense of Sunday morning breakfast with every sip. While it wasn’t bad as a drink, it’s not something you could sit down and drink all afternoon. It’s just not that kind of beer; it’s too sweet, too deep, too much for that. These qualities, however, make it a great way to flavor ice cream.

Bacon Maple Ale Ice CreamI turned to America’s Test Kitchen Feed for instruction on how exactly I could make ice cream from beer. While I found their suggestion to reduce the beer before adding it to the custard to be indispensable, I have an issue with their advice to skip tempering eggs and just whisk everything together. I had a gut feeling this was a bad idea, but I followed along, sure that these people knew what they were talking about. This is America’s Test Kitchen, after all! Instead, I scrambled eggs in my custard for the first time in my life. Grrr! I urge you: it really does not take any extra time or dirty any extra dishes. Temper your eggs. It will save you a lot of frustration!

Bacon Maple Ale Ice CreamThis ice cream is not super sweet, and that was intentional. I wanted you to fully enjoy the complex flavors working together: subtle sweetness, smokiness, meaty bacon, bitter hops. If you’d like to adjust it, remember that the custard will taste sweeter than the final frozen product and that maple syrup packs more of a punch than granulated sugar; I wouldn’t suggest bumping it up past 1/2 cup, at the most. Homemade ice cream is best eaten quickly; plan on consuming it within 3 days of freezing.

Voodoo Doughnut Bacon Maple Ale Ice Cream
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 8
  • 12 ounces Rogue Ales Voodoo Doughnut Bacon Maple Ale
  • ½ teaspoon vanilla bean paste (or vanilla extract or the scrapings of ½ a vanilla bean)
  • 6 organic free range egg yolks
  • ¼ cup pure maple syrup
  • ¼ teaspoon Himalayan pink salt
  • 2 cups organic half-and-half (important that it's organic because there are no additives; it's just cream and milk)
  • 5-6 strips candied bacon, chopped
  1. In a small saucepan over medium heat, reduce the beer down to half (about ¾ cup), stirring frequently. (This could take 10-12 minutes.)
  2. Stir in the vanilla bean paste and then store reduced beer in refrigerator while making the custard.
  3. In a small bowl, whisk the egg yolks, maple syrup, and salt until smooth. Set aside.
  4. Heat the half-and-half in a medium saucepan over medium heat until bubbles start forming around the perimeter, stirring constantly, scraping the bottom often to keep from burning.
  5. Remove from heat and add half the hot half-and-half to the eggs in a slow, steady stream, whisking the entire time.
  6. Whisk until well incorporated, then pour the tempered eggs into the remaining half-and-half in a steady stream, whisking the whole time.
  7. Return to the heat and cook until thickened to the point that it coats the back of a wooden spoon and a finger dragged through the custard leaves a clear path.
  8. Remove from the heat, place a strainer over the top of a large bowl and pour the custard over that into the clean bowl.
  9. Get another bowl that's slightly larger and fill with ice to create an ice bath for the custard. Place the custard bowl in that and stir periodically until it gets down to room temperature, maybe 15 minutes.
  10. Cover and refrigerate for at least 4 hours.
  11. Process in your ice cream machine according to manufacturer's directions, adding the chopped candied bacon in the last 2 minutes of churning.
  12. Transfer to an airtight container and freeze for at least 4 hours before serving to firm it up.
I may actually consider using straight heavy cream instead of half-and-half next time. Because the beer's water content, even with it reduced, it cuts down on the richness of the cream. I'd be curious to know your thoughts if anyone does try making it this way...

Make sure you check out each of these blogs, today and all week long, for their #IceCreamWeek recipes ~ and for chances to enter to win our #IceCreamWeek giveaway!

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Ice Cream Social WeekKim of Cravings of a Lunatic and Jen from Juanita’s Cocina have also teamed up for a fabulous giveaway! ***This giveaway is for one Cuisinart ICE-21 Frozen Yogurt-Ice Cream & Sorbet Maker, White, one copy of The Ultimate Ice Cream Book: Over 500 Ice Creams, Sorbets, Granitas, Drinks, And More, and one copy of Thoroughly Modern Milkshakes: 100 Thick and Creamy Shakes You Can Make At Home (three different winners)! This giveaway is open to US and Canadian residents only. When the contest concludes, the winner will be chosen by random draw. The winner will then be notified through e-mail and they will have 3 days to respond or another winner will be chosen.***

Alongside all our deliciously, cold ice cream treats, a new week-long PinChatLive event has been created just in time for #IceCreamWeek! For full details on how to participate in this event click here.

Participate in the PinChatLive and Rafflecopter below daily to increase your chances of winning!

Then cap off #IceCreamWeek with a celebratory 30-minute PinChatLive on Saturday, August 17th, at 2 p.m. EDT where:

The week’s big #IceCreamWeek winners will be announced LIVE! AND 3 bonus questions will be pinned for your chance to win a second copy of Thoroughly Modern Milkshakes: 100 Thick and Creamy Shakes You Can Make At Home and a copy of Jeni’s Splendid Ice Creams at Home.

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***Disclaimer: This giveaway is sponsored by Kim of Cravings of a Lunatic and Jen of Juanita’s Cocina. No brand sponsors have taken a part in this giveaway.***

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