This Beer Ice Cream is an absolutely delicious and easy to make ice cream recipe featuring Rogue’s Bacon Maple Ale.
- 12 ounces of dark, malty beer (I used Rogue’s Bacon Maple Ale)
- 1 teaspoon pure vanilla
- ¾ – 1 cup sugar (depending on bitterness of the beer)
- ½ teaspoon sea salt
- 6 large yolks
- 2 cups whipping cream
- Pour 6 ounces of the beer into a small saucepan. Bring to a simmer over medium high heat and simmer until the beer reduces by half (to 3 ounces.) Remove from heat.
- In a large saucepan, add the egg yolks, sugar and salt and whisk together well. Whisk in the cream and cook, stirring constantly, until a custard is formed. You want it at 180 degrees, or to be thick enough to coat the back of a spoon.
- Remove from heat and add reduced beer, the remaining beer and vanilla. Stir to combine.
- Strain the mixture into a clean bowl using a fine mesh strainer. (This will remove any bits of cooked egg.)
- Place the custard in the fridge and stir frequently until the custard is cool. Allow to cool in the fridge for an additional 4 hours, or overnight.
- Process the custard according to the directions given by your ice cream maker’s manufacturer.
- Transfer to a glass container (plastic will often break in the freezer) and freeze the ice cream for at least 4 hours.
Homemade ice cream will keep for about 5 days in your freezer, but I find that it is best eaten within a day or two.
Make sure that the beer you use is not hoppy or bitter or it will make your ice cream taste bitter. Use a sweeter, malty beer.