|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.
Serving size: Complete recipe
Calories 2924 Calories from Fat 270
% Daily Value*
Total Fat 30 g46.2%
Saturated Fat 16.9 g84.6%
Trans Fat 0 g
Cholesterol 149 mg49.7%
Sodium 1692.1 mg70.5%
Total Carbohydrates 526 g175.4%
Dietary Fiber 11.9 g47.6%
Sugars 490.5 g
Protein 141 g282%
Vitamin A 23.5% Vitamin C 408.8%
Calcium 406% Iron 26.8%
*Based on a 2000 Calorie diet