The perfect dessert to really finish of a full and rich meal, but whoa be the one who had more than two of these. One was enough, two left you tipsy and any more, you couldn’t stand up.
6 scoops of good vanilla ice cream
3/4 cup brandy
Put the ice cream and brandy in a blender. Blend until creamy; place in freezer until ready to serve. Traditionally served in a shallow champagne glass that could be eaten with a spoon or sipped as it melted. This would make 5-6 servings.
The late, lamented Justine's Restaurant in Memphis was the hang-out for high society in the 1950’s and 60’s. The 19th-century Italianate mansion that featured 14-foot ceilings and a pale pink exterior felt like home where the bow-tied waiters knew their regulars from across the Mid-South by name. The lively proprietor set the tables with old silver bowls filled with roses from the garden. It was the watering hole of the Delta’s rich and famous. Dessert Justine was one of the signature dishes and consisted of two simple ingredients – good quality vanilla ice cream and brandy! How easy can it be? Oh and if you’d ever tried it, chances are you’re drooling about now.