IRISH STOUT CARAMEL MILKSHAKE

1 pint vanilla ice cream, softened slightly
1/2 cup whole milk
1/4 cup Stout Caramel Sauce, plus additional for drizzling {recipe follows}

Combine ice cream, milk and Stout Caramel Sauce in blender. Blend on high until smooth and frothy, 30 to 40 seconds, stopping once or twice to smash down any ice cream chunks using a rubber spatula. Pour into 2 serving glasses and drizzle with additional Stout Caramel Sauce.

Makes 2 servings.

STOUT CARAMEL SAUCE

1 bottle {11.2 ounces} Irish stout
1 cup sugar
1 cup heavy cream, warmed until hot

Simmer stout in medium saucepan over medium heat until reduced to about 1/2 cup. Stir in sugar, and continue cooking until mixture registers 275 degrees on a candy thermometer. Remove from heat and carefully whisk in heavy cream about 1/3 cup at a time. Let cool to room temperature. Transfer to airtight container and refrigerate, covere

d, at least 1 hour to thicken and cool completely.

Makes about 1 1/3 cups sauce {enough for 4 batches of milkshakes}