Wednesday, July 31, 2013
I just got back from Michoacan where I had my first paleta. I didn’t have one here in San Miguel because I wanted to reserve that “first” for the birthplace of the Mexican popsicle.
I always crave these in the summer and this summer has been no exception. The paleterías here however always make them with fresh fruit so they are wonderfully refreshing.
Milk-based flavors are creamy and include such standard flavors as vanilla, strawberry and chocolate. Ice-based flavors include strawberry, mango, cantaloupe, watermelon, pineapple and yes even tamarind.
Like everything else, there are also many gourmet paleterías popping up who use fresh, all-natural local ingredients.
Here are two I made that were both really good – one icy and the other creamy.
They are a real treat after walking the hills all day in the warm afternoon sun.
Pineapple Ice Pops (Paletas de Piña)
1 cup sugar
1 cup water
4 cups minced fresh pineapple
Bring sugar and 1 cup water to a boil in a 1-qt. saucepan and stir until sugar dissolves. Transfer mixture to a bowl and refrigerate until chilled.
Put the chilled mixture and half of the pineapple into a blender; purée. Set a fine sieve over a bowl and strain puréed pineapple mixture, discarding solids. Stir the remaining pineapple into the mixture and pour into eight 3-oz. ice-pop molds.
Transfer molds to the freezer and freeze until slushy, about 1 hour.
Insert a Popsicle stick into each mold and freeze until pops are solid, about 3 hours more.
To release ice pops from molds, run the bottom of the molds briefly under warm water.
1 pound strawberries, hulled and halved (save one for the stick)
2 pints premium vanilla ice cream
Slice strawberries and put in a large bowl. Transfer to a bowl, then freeze, uncovered, until cold, about 10 minutes.
Transfer ice cream to a microwave-safe bowl and microwave at 30 percent power in 10-second intervals, stirring, until softened, about 50 seconds total.
Spread evenly in a 13-by 9-inch baking dish and freeze while strawberry mixture chills.
Dollop tablespoons of strawberry all over ice cream, then swirl it gently through ice cream with a spoon.
Spoon into molds (or into cups) and add sticks with a berry nearest the paleta.
Freeze until firm, about 1 1/4 hours.
Posted by Susan York at 5:01 PM