1Wash, cap and cut up strawberries (small pieces). Place in pan with sugar and enough water to come 1/2 way up the strawberries. Bring to a boil, take off heat and let set 30 minutes then strain the juice to add to the ice cream base. Reserve the strawberries in a covered bowl in the refrigerator.
2Place jello in a large bowl (I use a 1/2 gal. pitcher to make it easier to pour). Add the juice from the strawberries and stir for about 2 minutes, add the 2 cans of milk, mix well. Add regular or 2 % milk to complete the amount that will fit in your ice cream maker, stir well. Place in ice cream maker and freeze.
3When finished put in a covered bowl and place in the freezer. 2 hours later, add the strawberries and stir well. Freeze for at least 4 more hours.
4If the strawberries sink to the bottom, place in a food processor bowl and pulse until blended, return to freezer.