Creme Loire

chef.tim.lee's picture

Sep. 20, 2011

Ingredients

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)

Directions

MAKING

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.

SERVING

4) Serve the Creme Loire, immediately as a chilled dessert.

Recipe Summary

Difficulty Level: Easy

Nutrition Facts

Serving size Complete recipe

Calories 2240Calories from Fat 947

 % Daily Value*

Total Fat 105 g161.5%

Saturated Fat 64 g320%

Trans Fat 0 g

Cholesterol

Sodium 766 mg31.92%

Total Carbohydrates 292 g97.3%

Dietary Fiber 32 g128%

Sugars 244 g

Protein 38 g76%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet