Manhattan Ice Cream Float

TOTAL TIME: 30 MIN
SERVINGS: 4

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Spire • Boston
At Spire, Gabriel Frasca makes his own bourbon ice cream and cherry syrup for this clever riff on a Manhattan. For his superquick version, he blends vanilla ice cream with bourbon and uses a high-quality black cherry soda like Stewart's or IBC.

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2 pints vanilla ice cream, slightly softened
3 ounces bourbon
1/2 pint heavy cream
3/4 ounce sweet vermouth
1 tablespoon sugar
Dash of Angostura bitters
1 liter cherry soda, or three 12-ounce bottles, chilled
Maraschino cherries, for garnish

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.

Manhattan Ice Cream Float

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