Ball Park Cherry Berry Ice Cream

2 Env unflavored gelatin

1 1/2 c Sugar

1/2 c Water

10 oz Frozen sliced strawberries

2 c Dark sweet cherries

4 c Light cream or half & half

2 c Whipping cream

2 ts Vanilla

In a small saucepan combine unflavored gelatin and sugar. Add water and strawberries. Cook over medium heat, stirring constantly, until mixture just comes to a boil. Remove from heat and cool to room temperature. Meanwhile, chop cherries. In a 3 quart or larger ice cream freezer combine half and half, whipping cream, vanilla, strawberry mixture and cherries. Freeze according to manufacturer's direction or place in freezer containers and freeze at least 4 hours.

Makes about 3 quarts. From Tops Grocery store circular.