3) "This next key is simple -- do not use ice cream or sorbet with floaty chunks and bits in it. Just don't!"
4) "Texture and temperature variance is paramount for a great beer-float experience. You want to be dropping a frozen 'brick' into your beer. Oozy, melty, soft frozen dairy/fruit is like a poorly mixed White Russian, with no discernible transition between cold and really cold."
5) If you're wondering where the heck to find all these seemingly bizarre ice cream or gelato flavors, Talenti makes a fair amount of them, and should be in your local supermarket. Or pick up some from your local ice cream/gelato shop. Here are some of our favorites across America.