Very Cherry Ice Cream

• 1 pound fresh or frozen pitted dark sweet cherries, coarsely chopped (about 1-3/4 cups)
• 1/2 cup sugar
• 1 package (3 ounces) cherry gelatin
• 1 cup boiling water
• 1 package (3 ounces) cook-and-serve vanilla pudding mix
• 3-1/2 cups milk
• 2 cups heavy whipping cream
• 2 teaspoons vanilla extract

1. In a large bowl, combine cherries and sugar; set aside. Dissolve gelatin in boiling water; set aside. Cook pudding according to package directions, using 3-1/2 cups milk. Add to cherries. Stir in cream, vanilla and prepared gelatin. Refrigerate, stirring occasionally, until cold.
2. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving.

sweet cherries, sugar, cherry gelatin, boiling water, vanilla pudding, milk, heavy whipping cream, vanilla

Taken from www.tasteofhome.com/recipes/very-cherry-ice-cream/ (may not work)