Blueberry, Thyme and Sweet Cream Ice Pops

• 2 1/2 cups frozen Maine blueberries
• 1/2 cup sweetened condensed milk
• 2 tablespoons sugar
• 4 tablespoons fresh thyme leaves, chopped (about 2 tablespoons chopped)
• Kosher salt
• 2 tablespoons fresh lemon juice

1. Special equipment: Four 4-ounce ice-pop molds or six 3-ounce molds, 4 or 6 ice-pop sticks
2. Take the berries out of the freezer to thaw.
3. Bring the milk, 1/4 cup water, sugar, thyme and a pinch of salt to a simmer in a small saucepan.
4. Cook over medium heat, stirring occasionally, for 5 minutes.
5. Let cool completely at room temperature, at least 30 minutes.
6. Put 2 cups of the blueberries and the lemon juice in a blender.
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. Puree the blueberry mixture until completely smooth, scraping down the sides of the blender partway through if needed.
9. Transfer the mixture to a large liquid measuring cup with a pouring spout.
10. Stir in the remaining 1/2 cup blueberries.
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. Insert the sticks.
13. Freeze until solid, 5 hours to overnight.
14. Unmold, and enjoy immediately.

frozen maine blueberries, condensed milk, sugar, thyme, kosher salt, lemon juice

Taken from www.foodnetwork.com/recipes/food-network-kitchens/blueberry-thyme-and-sweet-cream-ice-pops.html (may not work)