Strawberries & Cream Frappe



12 cups strawberries, hulled and halved
4 cups ice cubes
3 1/2 cups sugar syrup
5 cups half-and-half

1.Put the strawberries on a tray lined with plastic wrap and freeze uncovered for 2 hours or until they are frozen solid. Divide the frozen strawberries and ice into 4 batches and put the first batch in a blender or processor. Pulse about 5 or 6 times or until evenly crushed.
2. Pour in a quarter of the sugar syrup and cream. Quickly blend for a few seconds just to incorporate the ingredients. Pour the frappé mixture into a pitcher and repeat with the remaining batches. Serve immediately, in glasses.
* Freezing: Freeze the strawberries up to 4 weeks before and cover.

Yield: 10 servings

Epicurious.com