Manhattan Ice Cream Float by Colleen Floyd - Musely
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Manhattan Ice Cream Float

posted in 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
    Or strawberry


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