Ruby Scoop
Concept by: Tony Martinez
Recipe by: Leslie Brenner
Tony Martinez, the Beverage Director at Las Palmas, a Tex-Mex restaurant in Dallas, Texas, created this simple-yet-brilliant dessert. It was inspired by his childhood memories of his favorite ice cream float, the Purple Cow (grape soda and vanilla ice cream).
It’s the ideal way to finish a laid-back dinner with friends, when you still have a little wine left in the bottle. Fruity, uncomplicated wines, such as Beaujolais, work well, but probably anything not hugely tannic would be good. No need to measure the wine; just serve scoops of ice cream and pass around the bottle for everyone to add what they like.
Makes 1 sundae.
Ingredients
1 scoop vanilla-bean ice cream
2 to 4 ounces (60 to 120 ml) red wine
Instructions
Put the ice cream in a serving dish or glass.
Pour the red wine over the ice cream and enjoy.
