Blueberry Thyme And Sweet Cream Ice Pops Recipes

BLUEBERRY, THYME AND SWEET CREAM ICE POPS

Steps:

• 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.

CREAMY LAYERED BLUEBERRY ICE POPS

Steps:

• For lemon syrup, place first 4 ingredients in a small saucepan; bring to a boil, stirring occasionally. Remove from heat; let stand, covered, 10 minutes. Remove rosemary and lemon zest. Stir in lemon juice; cool completely., Place blueberries and sugar in another saucepan; cook and stir over medium heat until berries pop, 5-7 minutes. Cool completely., Add whipped topping to the lemon syrup, whisking to blend. Transfer half the mixture to a pastry bag. Pipe into molds. Layer with blueberries. Pipe the remaining whipped topping mixture over top. Close molds with holders. If using paper cups, top with foil and insert sticks through foil., Freeze until firm, about 4 hours. To serve, dip pop molds briefly in warm water before removing.

BERRY ICE CREAM POPS

Steps:

• Place ice pop molds on a small baking sheet that will fit in the freezer (and make room in the freezer, if necessary).
• In a medium bowl, toss the berries with the lemon juice and sugar. Let macerate stirring occasionally, until the fruit becomes juicy and the sugar is fully dissolved, about 10 minutes.
• In another medium bowl, whisk together the heavy cream, vanilla, and salt to medium peaks. Whisk in the sour cream, then gently fold in the sweetened condensed milk. Mix just until completely combined; do not overmix.
• Use a potato masher (or large fork) to gently mash the macerated berries. Gently fold in about 1 cup of the cream mixture. Pour the remaining cream mixture into the prepared ice pop molds, filling each about halfway.
• Top with the berry mixture, filling the molds the rest of the way. Insert ice pop sticks into the center of each ice pop and freeze until frozen, at least 6 hours. Run the molds briefly under warm water, then pull on the sticks to unmold the ice pops.

BLUEBERRY FRUIT ICE

Steps:

• Puree all the ingredients in a food processor or blender. Pour about 1/2 cup into paper cups. Freeze until set. Serve.