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Allagash Frozen Happy Hour
Allagash & Honey Roasted Peanut Ice Cream

2004 Winner
Recipe by Carolyn Beko

Serve with pound cake. Top with Allagash glaze and crushed honey roasted peanuts

Yields one quart six servings

Honey Roasted Peanuts


  • Store bought honey-roasted peanuts OR Peanuts, 1 cup
  • Honey, 1 tablespoon
  • Butter, 1 tablespoon


  1. Heat oven to 350 degrees
  2. In a small microwave-proof bowl, combine butter with honey and microwave 30 seconds or until butter melts. Stir in peanuts.
  3. Spread honeyed peanuts onto a sheet pan in a single layer and bake for 8-10 minutes until nicely brown.
  4. Cool nuts, crush into pieces and set aside.

Allagash Ice Cream


  • Cream, 1 cup
  • Milk, 2 cups
  • Sugar, ¾ cup
  • Whole vanilla bean OR 2 teaspoons vanilla
  • Egg yolks, 6 gently whisked
  • Honey, ¼ cup
  • Allagash Curieux, 1 ½ cups


  1. In small pot, heat beer on stove on medium-high heat until boil. Reduce heat and simmer about 10 minutes to reduce down to 3 to 4 ounces. Set aside to cool.
  2. In medium bowl, combine egg yolks and honey. Gently whisk to combine.
  3. In medium pot, combine cream, milk, sugar, and vanilla bean (if using extract, add vanilla to egg mixture) and bring to boil.
  4. Whisk egg mixture while slowly pouring entire milk mixture into eggs. Return milk and egg mixture to pot and whisk constantly over low heat for one minute.
  5. Remove from heat and strain into one-quart freezer-proof container.
  6. Stir in reduced Allagash, cover surface with plastic wrap and refrigerate overnight.
  7. Pour into ice cream mixer/machine and churn.
  8. Halfway through freezing, add crushed peanuts, reserving 2 tablespoons.
  9. Once frozen, serve a generous scoop of Allagash ice cream with pound cake.
  10. Top both with Allagash glaze.

Allagash Glaze

  1. Boil 1 cup Allagash beer with 1 tablespoon honey and ¼ cup dark brown sugar until thick and syrupy.
  2. Drizzle over ice cream and cake; top ice cream with reserved honey roasted peanuts.

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