1 pt. fresh strawberries
1 1/2 tsp. unflavored gelatin
2 tbsp. cold water
1 1/2 c. heavy cream
6 packets Equal
1 1/2 tsp. vanilla

Process strawberries in blender or food processor until pureed. Soften gelatin in cold water. Heat 1/2 cup of the cream to scalding over low heat. Add Equal and vanilla; stir to dissolve. Add softened gelatin. Cool by placing pan in cold water. Add remaining cream and the strawberries. Blend well.

Pour mixture into freezer trays, cover with transparent wrap and freeze until firm (or pour into your ice cream maker). If in freezer for more than 6 hours before serving, allow to stand at room temperature for 15 minutes.