Ball Park Cherry Berry Ice Cream
Ball Park Cherry Berry Ice Cream recipe
Yield
16 servingsPrep
20 minCook
5 minReady
4½ hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | envoples |
gelatin, unflavored
|
*
|
| 1 ½ | cups |
sugar
|
|
| ½ | cup |
water
|
|
| 10 | ounces |
strawberries
frozen sliced |
|
| 2 | cups |
cherries
dark sweet |
*
|
| 4 | cups |
light cream (half&half)
or light cream |
|
| 2 | cups |
heavy whipping cream
|
|
| 2 | teaspoons |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | envoples |
gelatin, unflavored
|
*
|
| 355 | ml |
sugar
|
|
| 118 | ml |
water
|
|
| 289 | ml/g |
strawberries
frozen sliced |
|
| 473 | ml |
cherries
dark sweet |
*
|
| 946 | ml |
light cream (half&half)
or light cream |
|
| 473 | ml |
heavy whipping cream
|
|
| 1E+1 | ml |
vanilla extract
|
|
Directions
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.
