Manhattan Ice Cream Float

Name: Manhattan Ice Cream Float
Ingredients: 2 pints vanilla ice cream, slightly softened; 1/4 cup quality Bourbon, plus; 2 tablespoons Bourbon; 1/2 pint heavy whipping cream; 1 1/2 tablespoons sweet vermouth; 1 tablespoon sugar; 1 dash Angostura bitters; 1 liter cherry soda, chilled (One liter = three 12-ounce bottles); maraschino cherry, for garnish

9 ingredients

3 steps

Ingredients

2 pints vanilla ice cream, slightly softened
1/4 cup quality Bourbon, plus
2 tablespoons Bourbon
1/2 pint heavy whipping cream
1 1/2 tablespoons sweet vermouth
1 tablespoon sugar
1 dash Angostura bitters
1 liter cherry soda, chilled (One liter = three 12-ounce bottles)
maraschino cherry, for garnish

Directions

1

Add ice cream to a blender or food processor. While the machine is running quickly add the bourbon and process until it just combines. Spread the ice cream in a rectangular glass or plastic container with lid and put in freezer until firm enough to scoop, this should take about 20 minutes.
2

While the ice cream is freezing, whip heavy cream with vermouth, sugar and bitters until soft peaks form. Refrigerate.
3

Fill 4 tall glasses 2/3 of the way with cherry soda. Put a scoop of ice cream into each glass and top with the chilled whipped cream. Place maraschino cherries on top of whipped cream and serve. Enjoy!