Manhattan Ice Cream Float

2 Pints vanilla ice cream (any brand) 3 oz Bourbon (any brand) 1/2 Pint Heavy cream 3/4 oz Sweet vermouth 1 tbs sugar 1 Dash angostura bitters 1 liter cherry soda you can use strawberry if you don't have cherry soda

Put ice cream in a food processor, add the bourbon and process until it's all combined Spread the ice cream in a large plastic container and put it in the freezer for about 20 mins You want it to be firm enough to scoop

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 about 2/3 filled Scoop ice cream into each glass Top with the whipped cream Garnish with maraschino cherry Or strawberry