Ice Cream and Blueberry Pops

This iconic, lip-staining treat matures into a creamy
dessert-on-a-stick. Simply blend your favorite berries into vanilla ice
cream.

Ingredients

Makes 14

• 22 ounces (5 1/2 cups) blueberries
• 1 tablespoon plus 1/2 teaspoon fresh lemon juice
• 1/4 cup sugar
• 1 quart vanilla ice cream

Directions

1. 
   Cook blueberries, lemon juice, and sugar in a medium saucepan
   over medium heat, stirring occasionally, until berries release their
   juices, about 10 minutes. Strain mixture through a fine sieve, pressing
   on berries to extract liquid. Discard solids.
   
2. 
   Refrigerate until cold, about 1 hour. Transfer to a blender along
   with ice cream, and puree until smooth. Divide mixture among fourteen 2
   1/2-ounce ice-pop molds, and freeze until hardened, at least 4 hours.
   

Helpful Hint

Pops can be frozen for up to 3 days.

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