Manhattan Ice Cream Float
- 2 pints vanilla ice cream, slightly softened
- 1/4 + 2 tablespoons bourbon
- 1/2 pint heavy cream
- 1 1/2 tablespoons sweet vermouth
- 1 tablespoon sugar
- Dash of Angostura bitters
- 1 liter cherry soda
- Maraschino cherries
- Put the ice cream into a food processor. With the machine on and working quickly, add the bourbon and process just until combined. Spread the ice cream in a large shallo container and freeze until firm, about 20 minutes. Meanwhile, whip the cream with the vermout, sugar and bitters until soft peaks form. Refrigerate until chilled. Pour the soda in to 4 tall glasses, filling them 2/3 full. Scoop the ice cream into each glass and top with a dollop of cream. Garnish with cherries.
vanilla ice cream, ubc , heavy cream, sweet vermouth, sugar, bitters, cherry soda, maraschino cherries
Taken from www.epicurious.com/recipes/member/views/manhattan-ice-cream-float-1243686 (may not work)