• 2 pints vanilla ice cream, slightly softened
  • 3 ounces bourbon, we suggest Michter's
  • 1/2 pint heavy cram
  • 3/4 ounce sweet vermouth
  • 1 tablespoon sugar
  • Dash of Angostura bitters
  • 1 liter cherry soda, chilled
  • Maraschino cherries, for garnish
Ice cream and bourbon never tasted so good. There is no better way to combine dessert with after dinner cocktails then with this recipe. Put the ice cream in a food processor, with the machine on add the bourbon and process until combined. Spread the ice cream in a large, shallow plastic container and freeze until firm enough to scoop, around 20 minutes. While the ice cream chills, whip the heavy cream with the vermouth, sugar and bitters until soft peaks form, then refrigerate until chilled. Finally the fun part, pour 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 enjoy!