Strawberries and Creme Wannabe Frappuccino(R) Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">300g fresh strawberries, hulled and halved</li><li class="ingredients-single-item">80g granulated sugar</li><li class="ingredients-single-item">1 tablespoon lemon juice</li><li class="ingredients-single-item">300ml heavy cream</li><li class="ingredients-single-item">200ml full-fat milk</li><li class="ingredients-single-item">1 teaspoon vanilla extract</li><li class="ingredients-single-item">2 tablespoons white chocolate chips, finely chopped</li><li class="ingredients-single-item">15g freeze-dried strawberries, crushed (optional)</li><li class="ingredients-single-item">For garnish: 100ml whipped cream and fresh strawberry slices</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Blender or food processor</li><li class="equipment-single-item">Ice cream maker (optional but recommended)</li><li class="equipment-single-item">Shallow freezer-safe container</li><li class="equipment-single-item">Parfait glasses for serving</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Place the fresh strawberries, 60g of the sugar, and lemon juice in a saucepan over medium heat. Cook for about 5 minutes, stirring occasionally, until the strawberries release their juices and begin to soften. The acid from the lemon juice helps brighten the strawberry flavor and prevents oxidation.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Transfer the strawberry mixture to a blender or food processor and pulse until smooth. Strain through a fine-mesh sieve to remove seeds if desired, though keeping them adds a lovely texture reminiscent of the original drink. Allow to cool completely.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a medium bowl, whisk together the heavy cream, milk, remaining 20g sugar, and vanilla extract until the sugar dissolves. This creates the 'creme' base of your frappuccino mixture.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Gently fold about 2/3 of the cooled strawberry puree into the cream mixture until you achieve beautiful pink swirls. Don't overmix – those distinct ripples of strawberry throughout the cream create the signature look of the coffeehouse original.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>If using an ice cream maker, pour the mixture in and churn according to manufacturer's instructions until it reaches a soft-serve consistency, about 20-25 minutes. In the last minute of churning, add the finely chopped white chocolate chips.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>No ice cream maker? No problem! Pour the mixture into a shallow freezer-safe container and freeze for 1 hour. Remove and vigorously stir with a fork to break up any ice crystals. Return to freezer and repeat this process every hour for 3 more hours, adding the white chocolate during the last stir. This manual churning prevents large ice crystals from forming, resulting in a smoother texture.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Once your mixture has reached a soft-serve consistency, swirl in the remaining strawberry puree for a beautiful marbled effect. Transfer to a freezer-safe container, cover the surface with plastic wrap (this prevents freezer burn by reducing air exposure), and freeze until firm, about 2 more hours.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>To serve, remove from the freezer 10 minutes before scooping to allow it to soften slightly. Spoon into parfait glasses, top with freshly whipped cream, strawberry slices, and a sprinkle of crushed freeze-dried strawberries if using. The freeze-dried strawberries add an intense burst of flavor and beautiful color contrast.</li></ol>