PALETAS DE PLáTANO ROSTIZADO
You're probably familiar with the little tune that announces the ice cream truck is coming down the street. In Mexico, there's a specific whistle (admittedly, not at all pleasant) that lets you know a cart with warm sweet potatoes and plantains is on its way. The purveyors wander through the streets pushing carts that steam the sweet potatoes and plantains in their skins. The whistle is the cry of the steam coming out. For this recipe, you can use either bananas or plantains. Either way, roasting heightens their sweetness and gives them a more complex flavor. If you use plantains, be sure to buy ripe ones: they look black on the outside and feel mushy.
Provided by Fany Gerson
Yield makes 8 to 10
Number Of Ingredients 10
Steps:
- Preheat the oven to 400°F. Wrap the bananas (with their skins still on) in foil individually. Roast until cooked through and soft (use tongs to test), about 30 minutes for bananas and 40 minutes for plantains.
- Let sit just until cool enough to handle. Put the flesh in a bowl, discard the peels, and mash the flesh lightly with a fork. Add the brown sugar and granulated sugar and stir until the sugars have dissolved.
- Put the banana mixture in a blender. Add the milk, cream, vanilla, lemon juice, cinnamon, salt, and rum and blend until smooth. Let cool slightly, then refrigerate until completely chilled.
- If using conventional molds, divide the mixture among the molds, snap on the lid, and freeze until solid, about 5 hours. If using glasses or other unconventional molds, freeze until the pops are beginning to set (1 1/2 to 2 hours), then insert the sticks and freeze until solid, 4 to 5 hours. If using an instant ice pop maker, follow the manufacturer's instructions.
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