TAMPA, Fla. — Beer in ice cream? 

Sure thing at Big Storm Brewing in Tampa. 

Just check out the Tropic Pressure Florida Ale. 

And brewer Gerry Malynowsky starts with a sobering treatment. 

"Just let it simmer so that the alcohol evaporates slowly," Malynowsky said. "But it’s going to take an hour - an hour and a half of steeping 'cause you want to reduce it by half."

So the beer being used has hibiscus and cinnamon. That will intensify the flavor in the ice cream. Malynowsky then adds agave nectar for sweetness. 

After about an hour, the result is a sort of beer-tea mixture. 

After straining and cooling, it becomes a liquid mix. Then, it's placed in an ice cream churner to freeze. 

"It’s the highest fat content of ice cream mix that I could get on the market," he said. "That’s what creates the richness in the ice cream like it’s really velvety in your mouth."

After a few minutes, Malynowski adds the cooled beer-tea. 

And in 15 minutes, you got beer-infused ice cream.