The Manhattan cocktail ice cream has the rich flavor of whiskey and sweet vermouth, with a dash of bitters and, of course, cocktail cherries. Trust us, this is how you want to be consuming your cocktails this summer.
Whisk together the cream, milk, and sugar and stir to dissolve the sugar.
Add the whiskey, vermouth, bitters, and cherry juice. At this point I like to chill the mixture for an hour or two, but it's not absolutely necessary if you're in a rush. As long as it's cold, you're good to go.
Pour the mixture into your ice cream machine and churn according to your machine's directions. Note: alcohol spiked ice cream churns a little bit softer than regular ice cream recipes.
When the ice cream is almost finished, add in the cherries and allow them to get fully incorprated.
Scoop the soft ice cream into a freezer safe container and freeze for at least a few hours until scoopable.
Serve a scoop or two in a lowball glass, garnished with a cherry.
It goes without saying, but I'll say it anyway ~ this recipe has a generous amount of alcohol in it, so keep it away from the kids.