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Voodoo Doughnut Bacon Maple Ale Ice Cream

Carrie @ poet in the pantry
Prep Time 9 hrs
Cook Time 30 mins
Total Time 9 hrs 30 mins
Course Dessert
Servings 8


  • 12 ounces Rogue Ales Voodoo Doughnut Bacon Maple Ale
  • 1/2 teaspoon vanilla bean paste or vanilla extract or the scrapings of 1/2 a vanilla bean
  • 6 organic free range egg yolks
  • 1/4 cup pure maple syrup
  • 1/4 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


  • In a small saucepan over medium heat, reduce the beer down to half (about 3/4 cup), stirring frequently. (This could take 10-12 minutes.)
  • Stir in the vanilla bean paste and then store reduced beer in refrigerator while making the custard.
  • In a small bowl, whisk the egg yolks, maple syrup, and salt until smooth. Set aside.
  • 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.
  • Remove from heat and add half the hot half-and-half to the eggs in a slow, steady stream, whisking the entire time.
  • Whisk until well incorporated, then pour the tempered eggs into the remaining half-and-half in a steady stream, whisking the whole time.
  • 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.
  • Remove from the heat, place a strainer over the top of a large bowl and pour the custard over that into the clean bowl.
  • 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.
  • Cover and refrigerate for at least 4 hours.
  • Process in your ice cream machine according to manufacturer's directions, adding the chopped candied bacon in the last 2 minutes of churning.
  • 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...