These ice pops use frozen Maine blueberries, which are deliciously sweet and can be found all year long. Sweetened condensed milk steeped with fresh thyme is a creamy, herbaceous addition. (To make the pops more kid-friendly, omit the thyme.)
Recipe courtesy of Food Network Kitchen
Blueberry, Thyme and Sweet Cream Ice Pops
Total:
8 hr 40 min
Active:
5 min
Yield:
4 to 6 servings
Level:
Easy
Total:
8 hr 40 min
Active:
5 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

Special equipment: Four 4-ounce ice-pop molds or six 3-ounce molds, 4 or 6 ice-pop sticks

Take the berries out of the freezer to thaw. Bring the milk, 1/4 cup water, sugar, thyme and a pinch of salt to a simmer in a small saucepan. Cook over medium heat, stirring occasionally, for 5 minutes. Let cool completely at room temperature, at least 30 minutes.

Put 2 cups of the blueberries and the lemon juice in a blender. Strain the cooled milk mixture into the blender, pressing on it with a wooden spoon to extract as much flavor from the thyme as possible; discard the thyme. Puree the blueberry mixture until completely smooth, scraping down the sides of the blender partway through if needed. Transfer the mixture to a large liquid measuring cup with a pouring spout. Stir in the remaining 1/2 cup blueberries.

Pour the mixture into the ice-pop molds, leaving at least 1/4 inch of space at the top (the mixture will expand). Insert the sticks. Freeze until solid, 5 hours to overnight. Unmold, and enjoy immediately.

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