For a long time I didn’t think I liked cherry vanilla ice cream. The cause of distaste may have been related to an unfortunate childhood run-in with the disgustingly sweet cherry-flavored variety of cherry vanilla ice cream. More recently I discovered my love for sour and tart cherries and how they can be made into a beautiful topping or sauce with just a little bit of sugar and spice. Last night, for instance, I made a cherry gastrique to pour on top of salmon. Lovely.
Jeni Britton Bauer elevates the flavors of cherry and vanilla by combining them in a float inspired by the Manhattan cocktail. By simply cooking down cherries and sugar and adding bourbon, one is left with a pleasingly tart and boozy syrup. When the cherry syrup is added to vanilla ice cream and topped cherry soda the result is a float that no one can turn one away (my hubs and I each indulged in a float for lunch the other day).
For the recipe, watch Jeni make a Manhattan Float on the Daily Candy. Video below. Enjoy!