|Unflavored gelatin||5 Teaspoon|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Milk||4 Cup (64 tbs)|
|Instant non fat dry milk||2 Cup (32 tbs)|
|Frozen sliced strawberries||20 Ounce, thawed (Two 10 Ounce Package)|
|Kirsch||1⁄4 Cup (4 tbs)|
|Red food coloring||1⁄4 Teaspoon|
Thoroughly mix the gelatin and sugar in a large saucepan.
Stir in the milk and then the nonfat dry milk.
Stir over low heat until sugar and gelatin are dissolved.
Set aside to cool.
Turn strawberries and kirsch into an electric blender container; add food coloring and blend until smooth.
If necessary, strain through a fine sieve to remove seeds.
Pour into refrigerator trays and freeze until firm, 2 to 3 hours.
Spoon the amount of ice cream to be served into a bowl; allow it to soften slightly and whip until smooth, using an electric mixer.
Spoon into chilled stemmed glasses and serve immediately.