Ingredients
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
Preparation
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.
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.
