Manhattan Ice Cream Float

• 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

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!

vanilla ice cream, quality bourbon, bourbon, heavy whipping cream, sweet vermouth, sugar, bitters, cherry soda, maraschino cherry

Taken from www.food.com/recipe/manhattan-ice-cream-float-162295 (may not work)