Manhattan Float

1. 1

   Scoop the ice cream into a food processor.

2. 2

   With the machine on, add the bourbon and process just until blended.

3. 3

   Pour the ice cream into a large, shallow plastic container, cover and freeze until firm enough to scoop, about 30 minutes.

4. 4

   Whip the cream with the vermouth, sugar and bitters until firm.

5. 5

   Refrigerate until chilled.

6. 6

   To serve, fill 4 pint glasses two-thirds full with cherry soda.

7. 7

   Divide the ice cream between them and top each glass with a dollop of the whipped cream.

8. 8

   Garnish each drink with 3 cherries.

No additional tips available.