|Vanilla ice cream||1 Quart|
|Boysenberries||1 Pint, frozen (2 Boxes, About 1/2 Pint Each, Use Either Fresh Or Frozen)|
|Triple sec/Cointreau||1 Fluid Ounce (Use As Required)|
1) Rinse, hull and blend the Raspberries or boysenberries in a blender for a few seconds.
2) Add a scoop of ice cream in each of the champagne glasses.
3) Spoon the blended berries over the ice cream and top each glass with a teaspoon of liqueur.
4) Serve the Creme Loire, immediately as a chilled dessert.