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Manhattan Ice Cream Float
Food & Drink
> Wine & Spirits
2 Pints vanilla ice cream (any brand)
3 oz Bourbon (any brand)
1/2 Pint Heavy cream
3/4 oz Sweet vermouth
1 tbs sugar
1 Dash angostura bitters
1 liter cherry soda
you can use strawberry if you don't have cherry soda
Put ice cream in a food processor, add the bourbon and process until it's all combined
Spread the ice cream in a large plastic container and put it in the freezer for about 20 mins
You want it to be firm enough to scoop
Whip the heavy cream with the vermouth, sugar and bitters until soft peaks form Refrigerate until chilled
Pour the cherry soda into 4 tall glasses about 2/3 filled
Scoop ice cream into each glass
Top with the whipped cream
Garnish with maraschino cherry