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Fat, sugar and booze: the perfect glutton trifecta. (Alex Brown and Evan George)
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We are admittedly, and decidedly, dessert deficient. Salt, hot peppers and garlic hold the key to our hearts. Those of you who dutifully read will note that since this column’s official inception back in early ’06 we’ve never—not once—dared pen a sugar script for your sweet tooth.

So when Stone Brewery (our personal lord and savior) sent us a case of serious high-gravity bombers, aka 22 oz. beers (that’s full disclosure, people!), our mission was clear: Churn some hard-assed beer ice cream. After experimenting with a borrowed ice cream-maker, a lot of dairy and some of the finest microbeer in the region, we think we stumbled upon a model marriage of the strongest, booziest beers and the all-too-human need for frozen dairy products.

We fell partial to two varieties: chocolate stout and caramel barleywine. Thanks to Stone, we made use of their seasonal brews Russian Imperial Stout and Old Guardian Barleywine. Both of these flavors are sweet and strong—perfect for ice cream—but if you have a different brew loyalty, substitute a sweet beer of your choice and scream away.

Hot Knives

Hot Knives

Beverage: The leftovers from your bomber, duh

Soundtrack: Sister Nancy’s
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