Manhattan Float

Directions

1. 1
   Scoop the ice cream into a food processor.
2. 2
   With the machine on, add the bourbon and process just until blended.
3. 3
   Pour the ice cream into a large, shallow plastic container, cover and freeze until firm enough to scoop, about 30 minutes.
4. 4
   Whip the cream with the vermouth, sugar and bitters until firm.
5. 5
   Refrigerate until chilled.
6. 6
   To serve, fill 4 pint glasses two-thirds full with cherry soda.
7. 7
   Divide the ice cream between them and top each glass with a dollop of the whipped cream.
8. 8
   Garnish each drink with 3 cherries.