Blueberry, Thyme and Sweet Cream Ice Pops

1. 1

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

2. 2

   Take the berries out of the freezer to thaw.

3. 3

   Bring the milk, 1/4 cup water, sugar, thyme and a pinch of salt to a simmer in a small saucepan.

4. 4

   Cook over medium heat, stirring occasionally, for 5 minutes.

5. 5

   Let cool completely at room temperature, at least 30 minutes.

6. 6

   Put 2 cups of the blueberries and the lemon juice in a blender.

7. 7

   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.

8. 8

   Puree the blueberry mixture until completely smooth, scraping down the sides of the blender partway through if needed.

9. 9

   Transfer the mixture to a large liquid measuring cup with a pouring spout.

10. 10

    Stir in the remaining 1/2 cup blueberries.

11. 11

    Pour the mixture into the ice-pop molds, leaving at least 1/4 inch of space at the top (the mixture will expand).

12. 12

    Insert the sticks.

13. 13

    Freeze until solid, 5 hours to overnight.

14. 14

    Unmold, and enjoy immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.