Quick Manhattan Ice Cream Float

2 pts. Good quality vanilla ice cream, slightly softened
3 oz. bourbon
½ pint heavy cream
¾ oz. sweet vermouth
1 T. sugar
Dash of Angostura bitters
1 liter cherry soda, chilled
Maraschino cherries, garnish

1. Put ice cream in food processor.
2. With machine on and working quickly, add bourbon and process just until combined.
3. Spread the mixture into large, shallow plastic container and freeze until firm enough to scoop (at least 30 minutes.)
4. Whip heavy cream with vermouth, sugar and bitters until soft peaks form. Refrigerate until chilled.
5. Pour cherry soda into 4 tall glasses, filling them 2/3 full.
6. Scoop ice cream into each glass and top with dollop of whipped cream.
7. Garnish with cherry and serve.