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A bestest dessert ever

Stout beer: It's just the Irish telling the rest of the world they love them.

It’s warming up and that means it’s time for beer. And ice cream. Or, better yet, ice cream beer. I’m not even kidding. And in honor of the warm weather that is promising to show itself in the near future, I’ve decided to bust out an ol’ recipe that has been putting a smile on my face for the past decade.This recipe, as you’ll find out, doesn’t take a lot of knowledge in the kitchen. The key is just keeping an eye on everything while it’s on the stove. Don’t just put it out on the burner and then walk away. You’re going to want to pay attention and keep it from burning. A real cook—one who’s worth any salt at least—focuses in the kitchen.

This one here is a favorite of mine. It’s going to be a dish that impresses your friends and has them talking about it and wishing they knew how to make it.

The recipe, my friends, is for a gorgeous creation known simply as Milk Stout Gelato.

Here’s what you need:

  • 2 cups milk stout
  • 1 ½ cups sugar plus an additional, separate ½ cup of sugar for 2 cups total (in case you can’t add)
  • 1 quart heavy cream

Now grab yourself a heavy saucepan (copper bottom if you have one, because they heat evenly) and add the stout and the 1 ½ cups of sugar. Cook them over a medium-low heat and stir now and then with a whisk or a fork.

You’re going to want to heat this mixture until it begins to reduce to a syrup-like consistency. This takes about an hour and a half, so you’re going to want to have something to do while you’re waiting. I like to pull up a stool near the stove, grab an extra pint of milk stout and a magazine and do some reading while enjoying a cold brew.

When the mixture is reduced, add the heavy cream a little at a time, stirring the entire time until it is all mixed together. Add the last ½ cup of sugar and continually stir over medium heat. Bring the mixture to a boil—stirring the entire time or the cream will start to clot—and then remove it from heat.

Pour that sweet, sweet mixture into a shallow pan that will fit into your freezer. If need be, use multiple containers. Allow them to freeze over night and serve. Sometimes I like to grate dark chocolate—just a bit—over the top for added taste when I serve it.

You can use regular stout when making this, but it tends to be slightly bitterer. If that’s your only option, or you’re a Guinness faithful, try this instead: Take a scoop of ice cream and drop it into a mug of stout. Voila! A Guinness float. Once again, a hit of the party.

Now take your new-found knowledge and go out into the world. But always use your powers for good and remember who your favorite blogger is that brought you the tastiest, greatest dessert you’ve ever made.

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