Manhattan Ice Cream Float

Food & Wine, 2006
Makes 4 servings
    2 pints vanilla ice cream slightly soft                        
    1/4 cup + 2tbsp bourbon whiskey                                
    1/2 pint heavy cream                                           
    1 1/2 tablespoons sweet vermouth                               
    1 tablespoon sugar                                             
    Dash angostura bitters                                         
    1 liter cherry soda (or 3 12-oz bottles) chilled               
    Maraschino cherry 4G   
                                       
Total time: 30 minutes

Put the ice cream in 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, shallow plastic container and freeze until firm enough to scoop, about 20 minutes.

Meanwhile, 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, filling them two-thirds full. Scoop the ice cream into each glass and top with a dollop of the whipped cream. Garnish with the cherries and serve.