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.
Buen Apetito!
Pineapple Ice
Pops (Paletas de Piña)
Makes 8
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.
Strawberry
Paletas
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.