Laurelwood Hooligan Brown Ale Ice Cream with Olympic Provisions Candied Bacon

Adapted by
November 2011
Yield: 160 Servings


Malt Extract
½ pound Maris malt
1½ pounds 2 row malt
¼ pound crisp brown malt
¼ pound crystal 60L malt
⅛ pound chocolate malt
¼ pound 150L malt
4 quarts water
7 pounds Amber Liquid Malt Extract
Candied Bacon
1 pound Olympic Provisions bacon
1 pound brown sugar
¼ cup water
To Assemble and Serve
½ quart 15% reduced Laurelwood Hooligan Brown Ale
1 quart 50% reduced Hooligan Brown Ale
10 quarts Lochmead Dairy ice cream base
1½ quarts 40% cream
1 pound candied bacon


For the Malt Extract:
Combine the Maris malt, 2 row malt, brown malt, 60L malt, chocolate malt and 150L malt, and water over high heat. Bring to a boil. Once boiling, reduce to a simmer; simmer for 1 hour. Strain, add the malt extract, and heat to a simmer until the malt extract is completely incorporated. Cool and reserve.

For the Candied Bacon:
Preheat the oven to 400°F. Put the bacon on a wire rack with foil underneath and cook for 16 minutes. Make a slurry of the brown sugar and water. Remove the bacon and dredge generously in the brown sugar slurry. Return to the oven for another 6 minutes. Remove from the oven, cool, and chop.

To Assemble and Serve:
Mix the beer reductions and 1 quart of the Malt Extract with the Lochmead ice cream base and cream. Mix with a plastic spatula for approximately 10 seconds, thoroughly combining ingredients until they are uniform in color (be careful not to whip or add excess air). Add to the batch freezer, scraping the sides and bottom of the bucket to ensure all ingredients are included. Process at a stiffness setting of 11. Evenly incorporate the Candied Bacon as the ice cream is dispensed from the freezer.